Sorullos Recipe (Corn Fritters) | Puerto Rican Recipes | PBS Food

Sorullos (Corn Fritters) with Dipping Sauce

Sorullos recipe

Prep time: 30 Minutes

Cook time: 25 Minutes

Total time: 55 Minutes

Yield: 20 fritters


  • For the Sorullos:
  • 2 cups water
  • 1 tbsp. salt
  • 2 cups cornmeal, or as needed
  • 1 tbsp. butter
  • 3 cups of corn oil for frying
  • For the Dipping Sauce:
  • 1 cup mayonnaise
  • 1/2 cup ketchup
  • Pinch of garlic salt


  1. Bring water to a boil and add salt and butter, and stir in the sugar. Lower the heat, add in the cornmeal, and stir slowly until you see a smooth texture and dough. Stir constantly for 3 -5 minutes. Let the mixture cool.
  2. Shape 2 tablespoons of dough into a stick about 3 inches long. Repeat the same process with the remaining dough.
  3. Heat the 3 cups of oil in a large pan at 350 degrees. When it becomes hot, fry the dough until golden brown on all sides.
  4. For the Dipping Sauce: Mix mayonnaise, ketchup, and garlic salt together in a bowl until well combined. Serve with cornmeal sticks.
Presented by: