Sorullo
Crispy on the outside, tender on the inside, sorullos are a beloved Puerto Rican comfort food that doubles as the perfect snack or side dish. Made with a rich dough of cornmeal, butter, and shredded cheese, these golden fritters boast a delightfully savory flavor with just a hint of sweetness. Shaped into slender sticks and fried to perfection, sorullos are irresistibly crunchy and best enjoyed warm, paired with a zesty dipping sauce like mayo-ketchup or garlic aioli. This quick and easy recipe comes together in just 30 minutes, making it a fantastic choice for weeknight cooking or entertaining guests with a taste of the Caribbean.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 1 cup Cornmeal (fine or medium-grind)
- 0.25 cup All-purpose flour
- 2 tablespoons White sugar
- 0.5 teaspoons Salt
- 1 cup Water
- 2 tablespoons Butter (unsalted)
- 0.5 cup Cheese (cheddar or mozzarella, shredded)
- 2 cups Vegetable oil (for frying)
Instructions
In a medium saucepan, combine the water, butter, sugar, and salt, and bring the mixture to a boil over medium heat.
Once the butter is melted and the water is boiling, reduce the heat to low and gradually whisk in the cornmeal and flour until the mixture thickens and pulls away from the sides of the saucepan. This should take about 2-3 minutes.
Remove the mixture from the heat and allow it to cool for 5-10 minutes. Once cool enough to handle, incorporate the shredded cheese into the dough, mixing well until evenly distributed.
Divide the dough into small portions and shape each portion into a cylinder or stick about 3-4 inches long and 1/2 inch thick.
In a large skillet or deep frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, drop a small piece of dough into the oil—if it sizzles and rises to the surface, the oil is ready.
Working in batches, carefully place the sorullos into the hot oil, making sure not to overcrowd the pan. Fry for 2-3 minutes per side, or until they are golden brown and crispy.
Use a slotted spoon to remove the sorullos from the oil and place them on a paper towel-lined plate to drain any excess oil.
Serve warm with a dipping sauce of your choice, such as mayo-ketchup or garlic aioli.
Nutrition Facts
Calories |
1287 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.4 g | 166% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 338 mg | 15% | |
| Total Carbohydrate | 36.4 g | 13% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 6.3 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 110 mg | 8% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 61 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
