Sorullitos (Cornmeal Fritters)

Sorullitos are delicious cornmeal fritters stuffed with Queso de Papa and fried to perfection. These Puerto Rican treats are a great appetizer for a family party or to watch the game. Sorullitos are also a delicious gluten-free alternative to breaded mozzarella sticks.


  • 1 ½ cup of cornmeal
  • 2 cups of water
  • 1 tablespoon butter
  • ½ teaspoon salt
  • 1 tablespoon sugar
  • Frying oil
  • 16 oz. Tropical Queso de Papa

Dipping sauce:


  1. Heat water in a medium-size pot; add butter, sugar and salt. Mix and bring to a boil. 
  2. Slowly add the cornmeal in batches to avoid clumps and stir continuously with a wooden spoon for 3-5 minutes, or until a soft dough is formed. Remove from heat and let the mixture cool down for 5 minutes.
  3. In the meantime, shred the cheese.
  4. Scoop out a ball of dough, shape it into a disc, and fill it with shredded Queso de Papa. Close the disc and roll it into a log over a hard surface, making sure it’s sealed so the cheese stays inside while frying. 
  5. In a heavy-bottomed saucepan or skillet, add 1 inch of frying oil and heat over medium to medium-high fire (about 350°F).
  6. Working in batches, fry the sorullitos until golden brown all around (about 30 seconds on each side). Remove from oil with a skimmer and drain on a paper towel-lined plate.
  7. Serve hot with your dipping sauce, which you make by mixing the Crema Centroamericana and ketchup in a bowl.

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