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Sorullitos de Maiz y Queso (Puerto Rican–Style Corn Fritters with Cheese)
Recipes
Sorullitos de Maiz y Queso (Puerto Rican–Style Corn Fritters with Cheese)
15 servings
45 minutes total (Active 30 minutes)

Ingredients

  • 1 (10 oz) bag frozen sweet corn
  • 4 oz chunk Monterey Jack cheese
  • 2 cups unsalted chicken stock (or broth)
  • 1 cup whole milk
  • 2 teaspoons adobo seasoning
  • 1 tablespoon granulated sugar
  • 2 cups fine yellow cornmeal
  • 2 cups vegetable oil, for frying

Steps

    1. Thaw corn. Grate cheese. Place corn in food processor bowl; pulse until pureed. Transfer puree to medium saucepan on medium; add stock, milk, adobo seasoning, and sugar. Stir until blended; bring to a boil.
    2. Stir in cornmeal. Continue cooking 2–3 minutes, stirring consistently until mixture pulls away from sides of pan and forms dough. Stir in cheese until melted; remove from heat and let stand to cool slightly.
    3. Preheat vegetable oil to 350°F. Divide cooled corn dough into 15 portions; roll into 3- x ½-inch cylinders. Add to oil in batches and fry 3–4 minutes until lightly browned. Drain on paper towels. Serve with Puerto Rican–Style Mayo-Ketchup or your favorite dipping sauce.

Amount per 1⁄15 recipe serving: Calories 140, Total Fat 5g, Sat Fat 2g, Trans Fat 0g, Chol 10mg, Sodium 260mg, Total Carb 18g, Fiber 3g, Total Sugar 3g, (Incl. 1g Added Sugars), Protein 4g, Vitamin D 0%, Calc 6%, Iron 6%, Potassium 2%