Recipe

Puerto Rican Corn Fritters

Golden Corn Delights: Puerto Rican Sorullos

4.6 out of 5

Indulge in the flavors of Puerto Rican cuisine with these delectable corn fritters. Crispy on the outside and tender on the inside, these Sorullos are a beloved dish that will transport you to the vibrant streets of Puerto Rico.

Appetizer› Sorullos

Cuisine of the Americas› Caribbean cuisine› Puerto Rican cuisine

Preparation time

20 minutes

Cooking time

15 minutes

Total time

35 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Gluten-free (if using gluten-free cornmeal and flour), Nut-free, Soy-free, Egg-free

Allergens

Dairy (butter), Gluten (if not using gluten-free cornmeal and flour)

Not suitable for

Vegan (contains dairy), Paleo, Keto, Low-carb, Dairy-free

Ingredients

2 cups (240g) cornmeal 2 cups (240g) cornmeal
1/2 cup (60g) all-purpose flour 1/2 cup (60g) all-purpose flour
2 tablespoons sugar 2 tablespoons sugar
1 teaspoon salt 1 teaspoon salt
1/2 teaspoon paprika 1/2 teaspoon paprika
1 cup (240ml) water 1 cup (240ml) water
1 cup (240ml) milk 1 cup (240ml) milk
2 tablespoons butter 2 tablespoons butter
Vegetable oil, for frying Vegetable oil, for frying

Nutrition

Calories: 250 kcal / 1046 KJ
Fat: 8g (Saturated Fat: 4g)
Carbohydrates: 40g (Sugar: 6g)
Protein: 6g
Fiber: 4g
Salt: 1g

Preparation

1.
In a large bowl, combine the cornmeal, flour, sugar, salt, and paprika.
2.
In a saucepan, heat the water, milk, and butter until the butter melts.
3.
Slowly pour the liquid mixture into the dry ingredients, stirring continuously until a thick batter forms.
4.
Allow the batter to rest for 10 minutes to hydrate the cornmeal.
5.
In a deep skillet or pot, heat vegetable oil to 180°C (350°F).
6.
Using wet hands, shape the batter into small cylinders or fingers, about 3 inches long and 1 inch thick.
7.
Carefully place the Sorullos into the hot oil, frying them in batches until golden brown and crispy, about 3-4 minutes per side.
8.
Remove the fritters from the oil and drain on a paper towel-lined plate.
9.
Serve the Puerto Rican Sorullos hot and enjoy!

Treat your ingredients with care...

Cornmeal — Use fine or medium-grind cornmeal for the best texture in the fritters.
Paprika — Opt for smoked paprika to add a smoky flavor to the Sorullos.

Tips & Tricks

For an extra kick of flavor, add a pinch of cayenne pepper to the batter.
Serve the Sorullos with a side of mayoketchup, a popular Puerto Rican dipping sauce made with mayonnaise and ketchup.
If you prefer a sweeter version, drizzle the fritters with honey or maple syrup before serving.
To make the Sorullos ahead of time, fry them until they are just cooked and then reheat them in the oven before serving.
Experiment with different toppings such as grated cheese, chopped herbs, or a squeeze of lime juice for added freshness.

Serving advice

Serve the Puerto Rican Sorullos as an appetizer or snack. They are best enjoyed hot and crispy, straight from the fryer. Arrange them on a platter and serve with mayoketchup or your favorite dipping sauce.

Presentation advice

To enhance the presentation, sprinkle the Sorullos with a pinch of paprika or finely chopped fresh herbs before serving. Serve them on a colorful plate or a wooden board to showcase their golden color.