Have you gone to a Puerto Rican get-together and tried the famous fried corn sticks or 'sorullitos?' Here's a recipe that works to stuff them with American cheese or have them plain. Enjoy!

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Recipe Summary

prep:
20 mins
cook:
20 mins
additional:
10 mins
total:
50 mins
Servings:
4
Yield:
8 corn sticks
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir the cornmeal, sugar, salt, and water together in a mixing bowl until a dough has formed. Set aside to cool for 10 minutes. Once cool enough to handle, place a spoonful of dough into the palm of your hand; make a depression in the center. Fold a half slice of American cheese into a wad and place into the hole. Spoon some more dough overtop; roll the corn stick into a sausage shape, making sure that the cheese is not exposed. Repeat with the remaining dough and cheese.

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  • Heat oil in a large skillet to 375 degrees F (190 degrees C).

  • Cook the corn sticks in the hot oil until they turn golden brown and float to the top of the oil, about 4 minutes per side. Drain on a paper towel-lined plate before serving.

Nutrition Facts

589 calories; protein 10g; carbohydrates 66.4g; fat 31.8g; cholesterol 26.6mg; sodium 1154.2mg. Full Nutrition
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Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/23/2010
These are just like the sorullos I used to eat in Puerto Rico... i made them plain and served them with 'mayoketchup' and they were perfect. had the left over with my morning coffee... thanks so much for posting this! Read More
(4)

Most helpful critical review

Rating: 2 stars
01/05/2010
The measurements in this recipe are incorrect. If you follow it all you will get is a very soupy sweet mixture that is useless. I know because I followed the recipe to the letter and thats what I got. However the recipe was not a total lost I tried it again and this time I added the ingredients alittle at a time all the while tasting and checking consistancy. I used the ingredients for 10 servings. I cut the sugar to 3/4 cup instead of 1-1/4 cup. The salt from 1 tablspoon to 1/2 teaspoon and the boiling water from 2-1/2 cups to 1-3/4 cups. The recipe also said to cook 4 minutes per side. That is too long they do not burn but they do get hard. I cooked them 2-1/2 minutes on each side. And they were perfect Read More
(51)
9 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 2
Rating: 2 stars
01/05/2010
The measurements in this recipe are incorrect. If you follow it all you will get is a very soupy sweet mixture that is useless. I know because I followed the recipe to the letter and thats what I got. However the recipe was not a total lost I tried it again and this time I added the ingredients alittle at a time all the while tasting and checking consistancy. I used the ingredients for 10 servings. I cut the sugar to 3/4 cup instead of 1-1/4 cup. The salt from 1 tablspoon to 1/2 teaspoon and the boiling water from 2-1/2 cups to 1-3/4 cups. The recipe also said to cook 4 minutes per side. That is too long they do not burn but they do get hard. I cooked them 2-1/2 minutes on each side. And they were perfect Read More
(51)
Rating: 3 stars
11/14/2011
The water should be boiled with the salt and sugar and then the cornmeal should be added slowly while stirring. In that way you can assure a more uniform taste and no clumps. Also if you apply a little bit of butter to your hands when forming them the mix will not stick to your skin. Another variation is to use munster cheese instead of American cheese and eliminate the sugar entirely. They are ready when the cheese oozes out of the stick. Read More
(20)
Rating: 1 stars
03/23/2011
Too sweet. Read More
(15)
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Rating: 2 stars
05/29/2012
NOTE: The instructions are incomplete. You need to boil the water 1st then stir in the cornmeal salt and sugar. Mix all the ingredients well until it stops sticking to the sides of the pot. Also I personally recommend using only 1/4 cup sugar (otherwise they end up being overly sweet). Read More
(6)
Rating: 5 stars
09/21/2009
Oh my! I remember my grandma used to make these for my brother and I. Read More
(4)
Rating: 5 stars
11/23/2010
These are just like the sorullos I used to eat in Puerto Rico... i made them plain and served them with 'mayoketchup' and they were perfect. had the left over with my morning coffee... thanks so much for posting this! Read More
(4)
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Rating: 4 stars
08/03/2009
my boyfriend is sure to love these! Read More
(2)
Rating: 5 stars
01/20/2019
Love it! Read More
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