Sorullitos make a delicious savory appetizer - or with a few tweaks to the recipe they can be an indulgent sweet treat!
Have you ever had fried mozzarella cheese sticks and thought life couldn’t get any better?
Cheese sticks, you’ve got competition - sorullitos!
Sorullitos - also known as “sorullitos de maiz” or “sorullos de maiz” are deliciously crisp corn sticks, oozing with cheese and just a touch of sweetness. You may also hear some people refer to these crispy gems as Latin or Spanish corn fritters.
Sorullitos originate in Puerto Rico, where they are a popular staple and an integral part of the culture.
Generally served as an appetizer, these crispy little corn sticks are usually filled with cheese and fried. They're perfect paired with a garlicky tomato dipping sauce... and the best thing about them is that they can be easily made at home!
Sorullitos are fun to make with your children, so you can get the whole family involved! The proportions below will yield 20 sticks, so about 5 each for a family of four, although you may want to make more as these are irresistible!
For the sorullitos:
2 cups water
1/2 tsp salt
1/3 cup sugar
1 1/2 cups extremely fine cornmeal
4 oz Edam or Gouda cheese, shredded
2 cups vegetable oil
For the dipping sauce:
3 tbsp ketchup
1 tbsp mayo
1 garlic clove, minced
(if you like some heat, add a few drops of hot sauce!)
- In a saucepan, bring water to a boil.
- Remove the heat and stir in the salt, sugar and cornmeal.
- Return the heat and stir constantly for about 2-3 minutes, until the dough doesn’t stick to the saucepan.
- Remove from the heat again, and stir in the cheese.
- Allow to cool for about 5 minutes, or cool enough for you to handle.
- Roll 1 tbsp balls of the dough into cigar shapes. Don’t roll them out too thin, or too long - they should be quite plump.
- In a skillet, heat vegetable oil to 375 degrees Fahrenheit.
- Fry the sorullitos, up to about 6 at a time, until they are lightly golden brown. Be sure not to crowd the pan, otherwise they won’t cook properly.
- Drain on paper towel to remove excess oil.
- Transfer to a serving dish, and serve hot.
For the sauce, mix all of the ingredients together and divide into sauce dishes, or serve in a large bowl for dipping.
If you wish to make a large batch of these so you can cook some for later, do not fry them before freezing. Roll into the cigar shapes and place on parchment paper; lay the paper flat in the freezer and allow the sorullitos to freeze through. You can then transfer them to a freezer bag and store for up to 4 months.
When you are ready to use them, just add them directly to hot oil, but you will need to cook them for a little longer.
While smooth Edam or smoky Gouda cheese are popular ingredients in sorullitos, you can experiment a little to find the flavor you prefer!
We’ve found that spicy cheeses such as Monterey Jack work really well. You can even use sweeter cheeses, such as those with fruit pieces, transforming the recipe into an indulgent breakfast treat!
Of course, if you’re leaning more towards the fruity cheese option, you may want to reconsider your dipping sauce, and make a sweet natural yogurt dip instead!
For more cheesy goodness, don't miss our Garlic Cheese Bombs recipe!