Sorullitos (Cornmeal Fritters)

Sorullitos are delicious cornmeal fritters stuffed with Tropical Queso de Papa, a beloved Puerto Rican staple. They are crispy and golden on the outside with gooey cheese inside, making them a tasty gluten-free alternative to mozzarella sticks. Sorullitos are typically enjoyed as a side dish, appetizer, or a midday snack with coffee.

These Puerto Rican cornmeal fritters are easy to make with simple ingredients like cornmeal, cheese, and butter. Queso de Papa, traditionally used in Puerto Rico for this recipe, is a mild cheddar-style cheese that’s perfect for Sorullitos and many other dishes.

Sorullitos are commonly served with mayo-ketchup sauce, but we recommend trying this creamy ketchup version made with Tropical Crema Centroamericana. For a spicy twist, our chipotle crema sauce is a great option. Since Sorullitos de maíz have a slightly sweet flavor, a savory or spicy dip makes the perfect pairing.

A guaranteed crowd-pleaser, Sorullitos are loved by kids and adults alike. Try them at your next family gathering or watch party!

You can purchase Tropical Queso de Papa and Tropical Crema Centroamericana at any supermarket that sells Tropical products. Use our Store Locator to find a location near you.

Ingredients

• 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 cup Tropical Crema Centroamericana
• 1 tablespoon ketchup

Preparation

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.
   CAUTION: To avoid serious accidents, use a splatter screen for the frying process of this recipe. Sorullitos can splatter hot oil or even pop when they’re being fried. Protect yourself and your family.
7. Serve hot with your dipping sauce, which you make by mixing the Crema Centroamericana and ketchup in a bowl.