Appetizer: United States – Puerto Rico, Puerto Rican Cuisine – Sorullitos de Maíz

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Additional 30 min

Total 1 hr 5 min

Ingredients

- 2 cups (240 g) fine yellow cornmeal (not masa harina)
- 2 cups (480 ml) water
- 2 tbsp (30 g) unsalted butter
- 2 tbsp (25 g) granulated sugar
- 1 tsp (6 g) kosher salt
- 1 large egg, beaten, approx. 50 g
- 1 cup (112 g) shredded queso blanco or mild cheddar (optional; fold into dough or use for filling)
- Vegetable oil for deep-frying, about 4 cups (950 ml)
- For mayoketchup (mayo-ketchup dipping sauce):
  - 1/3 cup (80 ml) mayonnaise
  - 3 tbsp (45 ml) ketchup
  - 1 tsp (5 ml) fresh lime juice or white vinegar
  - Pinch of salt and a few drops hot sauce (optional)
- For quick cheese sauce (optional):
  - 4 oz (115 g) processed melting cheese or 1 cup (112 g) shredded cheddar
  - 1/3 cup (80 ml) milk
  - 1 tsp (2.5 g) cornstarch dissolved in 1 tbsp (15 ml) cold water
  - Pinch of salt

Instructions

Short Description:
Crisp, slightly sweet cornmeal sticks fried until golden and often served hot with a creamy dipping sauce. These Puerto Rican sorullitos are tender inside with a lightly sweet corn flavor and optional cheese additions.

Regional Notes:
This Puerto Rican version includes sugar in the cornmeal dough for a characteristic mild sweetness and is traditionally served with mayoketchup (mayo-ketchup) or a warm cheese sauce. Cheese may be folded into the dough or used as a filling—both are common variations on the island.

1. In a medium saucepan bring the water, butter, sugar, and salt to a gentle boil over medium heat, stirring until the butter melts and sugar dissolves.
2. Remove the pan from heat and slowly whisk in the cornmeal in a steady stream to avoid lumps. Return to low heat.
3. Cook the mixture, stirring constantly with a wooden spoon or spatula, until it thickens and pulls away from the sides of the pan into a soft, malleable dough, about 3–5 minutes.
4. Transfer the dough to a bowl or work surface and let cool 5 minutes; while still warm but not hot, stir in the beaten egg until fully incorporated. If using shredded cheese folded into the dough, add it now and mix until even.
5. Let the dough rest until cool enough to handle, about 15 minutes. If the dough is sticky, refrigerate 20–30 minutes to firm it for shaping.
6. Divide dough into 18–24 portions. To make traditional sticks, roll each portion between your palms into a 3–4 inch (7–10 cm) cigar/stick about 1 inch (2.5 cm) thick. For cheese-filled sorullitos, flatten a small portion, place 1 tsp (5–7 g) shredded cheese in the center, then seal and roll into a stick.
7. Heat oil in a deep skillet or Dutch oven to 350°F (175°C). Maintain a depth of oil at least 1–2 inches (2.5–5 cm) so the sorullitos can float.
8. Fry sorullitos in batches, careful not to overcrowd, turning occasionally until evenly golden brown, 3–4 minutes per batch. Adjust heat as needed to keep oil near 325–350°F (160–175°C).
9. Remove with a slotted spoon and drain on paper towels. Keep warm in a low oven (200°F / 95°C) while finishing remaining batches.
10. Make the mayoketchup: whisk the mayonnaise, ketchup, lime juice (or vinegar), salt, and hot sauce (if using) until smooth. Taste and adjust sweetness or acidity as desired.
11. Make the cheese sauce (optional): in a small saucepan over low heat combine the milk and cheese, stirring until the cheese melts. Whisk in the cornstarch slurry and cook until slightly thickened, season with a pinch of salt, then keep warm.
12. Serve sorullitos hot with mayoketchup and/or the warm cheese sauce for dipping. Enjoy as a starter or snack.