Today, I’m sharing another typical and traditional Puerto Rican breakfast dish that instantly brings back sweet memories of mornings filled with laughter, music, and the smell of coffee drifting through the air. I’m talking about sorullos, those golden, crispy-on-the-outside, soft-on-the-inside corn fritters that are pure comfort food.
In Puerto Rico, sorullos (also called sorullitos de maíz) are a breakfast staple, though you’ll find them enjoyed any time of day alongside a hot cup of café con leche or dipped into creamy mayo-ketchup sauce. They’re especially common at roadside food stands, where you can find everything from empanadillas to alcapurrias to rellenos de papa… and of course, a tray full of piping hot sorullos ready to make your morning brighter.
Sorullos for Breakfast
I remember growing up, weekends were extra special because that’s when my mom would make sorullos for breakfast. Sometimes she’d sneak a little cheese in the middle, and other times she’d keep it simple. Either way, the house always smelled amazing and you could bet we’d all come running to the kitchen the moment we heard that first sizzle in the oil.
There’s just something about that crunchy bite followed by the soft, slightly sweet center that transports me right back home. It’s the kind of food that makes you close your eyes and smile because it’s not just delicious, it’s full of memories.
Ingredients you will need for Sorullos
One thing I love about this recipe is how simple it is. Just a handful of pantry staples come together to create something truly amazing!
Here’s what you’ll need:
- 1 cup milk (you can use regular, almond, or even coconut milk – coconut is my personal favorite!)
- 1 cup water
- 2 tablespoons sugar (adjust to your taste)
- ¼ teaspoon salt
- 1 tablespoon butter
- 1 cup fine yellow cornmeal (I used Goya brand, but PAN works too)
- ¼ cup shredded cheese (cheddar)
- Oil for frying ( I use avocado oil)
Let’s Make the Sorullo Masa
Before we turn on the heat, mix your milk, water, sugar, salt, and cornmeal together in a pot. Give it a good whisk to make sure there are no lumps. Add your butter, then turn your stove to medium heat.
As it warms up, keep stirring. You’ll notice the mixture thickens quickly. This is when the magic starts! After about 3 to 4 minutes, it’ll begin to pull away from the sides of the pot. That’s your sign that it’s ready.
Turn off the heat and stir in your cheese while the masa is still warm so it melts beautifully into the dough. Then, let it cool just enough to handle.
Shape and Fry the Sorullos
Once it’s cool to the touch, wet your hands lightly with water (or wear gloves) so the masa doesn’t stick. Roll a tablespoon-sized ball and shape it into a small cylinder, kind of like a breadstick.
Repeat until you’ve used all the dough. You should get around 12 sorullos from this batch.
Now heat your oil (about 1½ to 2 inches deep) over medium-high heat. You’ll know it’s ready when a tiny piece of masa sizzles immediately when dropped in. Carefully place your sorullos in the oil, don’t overcrowd the pot, and let them fry until golden brown, about 3 to 4 minutes.
They’ll release easily from bottom once they’re ready. Transfer them to a paper towel-lined plate to drain any extra oil.
The Best Part — Time to Enjoy!
Look at that golden color! So crispy, so beautiful. You can eat these on their own, or make a quick mayo-ketchup dip (equal parts mayo and ketchup – you can even add a touch of garlic for extra flavor).
Pair your sorullos with a warm cup of café con leche (coffee), and you’ve got yourself a traditional Puerto Rican breakfast.
Whether you grew up on the island or are discovering Puerto Rican flavors for the first time, this recipe brings a little taste of Puerto Rico right to your kitchen.
Want More Puerto Rican Breakfast Favorites?
If you loved making these sorullos, be sure to check out my other traditional breakfast recipes like oatmeal, farina, or crema de maiz.
💖 Yessi
Crispy and Delicious Puerto Rican Sorullos Recipe
Equipment
- 1 frying pan
- 1 tongs
- 1 Mixing Bowl
- 1 Paper Towel lined plate
Ingredients
- 1 cup milk regular, almond, or coconut milk — I love coconut milk!
- 1 cup water
- 2 tablespoons sugar adjust to taste
- ¼ teaspoon salt
- 1 tablespoon butter
- 1 cup fine yellow cornmeal such as Goya or PAN brand
- ¼ cup shredded cheese cheddar or your favorite melty cheese
- Oil for frying I use avocado
Instructions
- In a saucepan (before turning on the heat), combine milk, water, sugar, salt, and cornmeal. Whisk until smooth — no lumps!
- Add butter, then turn the stove to medium heat. Stir continuously as the mixture thickens. After 3–4 minutes, it should start pulling away from the sides of the pot, that’s your sign it’s ready.
- Remove from heat and stir in shredded cheese. Mix well so the cheese melts into the masa.
- Let the dough cool until you can comfortably touch it. Wet your hands with water to prevent sticking. Roll tablespoon-sized portions into smooth balls, then shape them into small cylinders (about the size of a thick breadstick).
- In a deep pan, heat 1½–2 inches of oil over medium-high heat. You’ll know it’s ready when a small piece of dough sizzles immediately.
- Carefully add a few sorullos at a time. Fry for about 3–4 minutes or until golden brown. They’ll float to the top and release easily once done.
- Place on a paper towel-lined plate to absorb excess oil. Serve warm — plain, with mayo-ketchup dip, or alongside a cup of coffee.
Video
Notes
- If you prefer sweeter sorullos, add an extra tablespoon of sugar.
- For a cheesier bite, you can tuck a little bit of cheese inside each sorullo as you are shaping them.
- These are best enjoyed fresh and hot, but you can refrigerate the masa and shape them later.
- Pair them with coffee, hot chocolate, or even as a side for savory dishes like eggs or ham.
