Stuffed Corn Fritters Sorullos De Maz
Transform your snack game with these irresistible Stuffed Corn Fritters, known as Sorullos de Maíz, a beloved staple of Puerto Rican cuisine. These golden, crispy fried treats are made from a buttery, slightly sweet cornmeal dough that’s wrapped around gooey sticks of melted mozzarella cheese, creating the perfect balance of texture and flavor. With a quick prep time of just 15 minutes, these fritters are surprisingly easy to make and deliver a satisfying crunch with every bite. Serve them fresh and warm alongside a tangy mayo-ketchup or garlicky aioli dipping sauce for the ultimate crowd-pleasing appetizer or side dish. Whether you’re cooking up a taste of the Caribbean or simply craving comfort food, this recipe is your ticket to culinary bliss. Perfect as a party snack or a family favorite—don’t miss out on these cheesy delights!
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Recipe Information
Ingredients
- 2 cups Cornmeal (fine or medium grain)
- 2 cups Water
- 0.5 cup Milk
- 2 tablespoons Butter
- 2 tablespoons Sugar
- 0.5 teaspoon Salt
- 6 ounces Mozzarella cheese (or cheese of choice, cut into sticks)
- 3 cups Vegetable oil (for frying)
Instructions
In a medium saucepan, combine water, milk, butter, sugar, and salt. Heat over medium heat until the butter is melted and the mixture is just starting to come to a simmer.
Reduce the heat to low and gradually whisk in the cornmeal, stirring constantly to prevent lumps. Continue stirring until the mixture thickens and pulls away from the sides of the pan (this will take about 2-3 minutes).
Remove the saucepan from the heat. Allow the dough to cool slightly for 5-10 minutes until it is cool enough to handle.
Once the dough has cooled, divide it into 12 equal portions. Flatten each portion into a small disc with your hands.
Place a stick of cheese in the center of each disc. Carefully fold the dough around the cheese, sealing the edges tightly to form a small log shape. Make sure no cheese is exposed to avoid leaks during frying.
In a large skillet or deep fryer, heat the vegetable oil to 350°F (175°C). To test if the oil is ready, drop a small piece of dough into the oil—it should sizzle immediately and float to the surface.
Fry the sorullos in batches, taking care not to overcrowd the pan. Cook for 2-3 minutes per side, or until they are golden brown and crispy.
Remove the fritters from the oil and place them on a plate lined with paper towels to drain any excess oil.
Serve the sorullos warm with your favorite dipping sauce, such as mayo-ketchup or garlic aioli. Enjoy!
Nutrition Facts
Calories |
1971 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.9 g | 250% | |
| Saturated Fat | 35.1 g | 176% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 49 mg | 16% | |
| Sodium | 609 mg | 26% | |
| Total Carbohydrate | 56.9 g | 21% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 8.9 g | ||
| Protein | 16.0 g | 32% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 356 mg | 27% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 157 mg | 3% | |
*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.
