Sorullitos de Maíz: 10-Ingredient Vegan Recipe for the Ultimate Crunch

My first encounter with sorullitos de maíz was during a rainswept evening in Old San Juan. Sheltering in a tiny restaurant, I watched the chef expertly rolling corn dough into little fingers before frying them to golden perfection. When I went vegan years later, recreating these beloved Puerto Rican corn fritters became something of an obsession. After countless attempts (and some memorable disasters), I’ve finally perfected a plant-based version of sorullitos de maíz that captures all the crispy-outside, tender-inside magic of the original.

Why You’ll Love These Sorullitos de Maíz

Traditional sorullitos de maíz often include cheese and are served with mayo-ketchup dipping sauce. This vegan version delivers all that satisfaction while being completely plant-based. Here’s why you’ll fall in love with this recipe:

• Crispy exterior with a tender, slightly sweet interior
• Perfect handheld appetizer
• Great for dipping
• Kid-friendly
• Makes an impressive party dish
• Can be prepared ahead
• Naturally gluten-free
• Authentically Puerto Rican flavors

Key Ingredients for Sorullitos de Maíz

The Cornmeal Base

• 2 cups fine yellow cornmeal
• 1 cup corn kernels (fresh or frozen)
• 3 cups vegetable broth
• 2 tablespoons organic cane sugar
• 1 teaspoon salt

The Cheese Element

• 1/2 cup nutritional yeast
• 1/4 cup tapioca starch
• 2 tablespoons coconut oil
• 1 tablespoon white miso paste
• 1 teaspoon apple cider vinegar

For Frying

• 2 cups high-heat oil (I use avocado or sunflower)

For the Mayo-Ketchup Dip

• 1/2 cup vegan mayonnaise
• 1/4 cup ketchup
• 2 cloves garlic, minced
• 1 tablespoon lime juice
• 1 teaspoon dried oregano

Let’s talk about what makes these ingredients special. The combination of cornmeal and fresh corn kernels creates an authentic texture, while the nutritional yeast and miso provide that cheesy flavor traditionally found in sorullitos de maíz. The sugar might seem unusual, but it’s crucial for capturing the signature sweetness that balances the savory elements.

Step-by-Step Instructions for Sorullitos de Maíz

Preparing the Cheese Element

1. In a small bowl, combine nutritional yeast, tapioca starch, melted coconut oil, miso paste, and apple cider vinegar.
2. Mix well until it forms a thick paste. Set aside.

Making the Corn Mixture

1. In a blender, puree 1 cup of corn kernels with 1 cup of vegetable broth until smooth.
2. In a heavy-bottomed pot, bring the remaining 2 cups of broth to a boil.
3. Add sugar and salt, stirring until dissolved.
4. Gradually whisk in cornmeal, stirring continuously to prevent lumps.
5. Add the corn puree and stir vigorously as the mixture thickens.
6. Continue cooking over medium-low heat, stirring constantly, for about 5 minutes until the mixture pulls away from the sides of the pot.

Forming the Sorullitos

1. Remove mixture from heat and allow to cool slightly until you can handle it (about 15 minutes).
2. With moistened hands, take about 2 tablespoons of the mixture and flatten it in your palm.
3. Place a small amount (about 1/2 teaspoon) of the cheese mixture in the center.
4. Form into a cylinder shape about 3 inches long and 1 inch thick, ensuring the cheese mixture is fully enclosed.
5. Place formed sorullitos on a parchment-lined tray.

Frying the Sorullitos

1. Heat oil in a deep pan to 350°F (175°C).
2. Fry sorullitos in batches of 4-5, turning occasionally, until golden brown (about 3-4 minutes).
3. Remove with a slotted spoon and drain on paper towels.

Making the Dipping Sauce

1. Whisk together all sauce ingredients until smooth.
2. Adjust seasonings to taste.

Pro Tips for Perfect Sorullitos de Maíz

After making these countless times, here are my essential tips:

Do’s

• Keep your hands moist when forming the sorullitos
• Maintain oil temperature between 350-375°F
• Work with the dough while it’s still warm
• Let the mixture cool just enough to handle

Don’ts

• Don’t overcrowd the frying pan
• Avoid overhandling the dough
• Don’t skip the corn puree step
• Never use course cornmeal

Variations and Substitutions

These sorullitos de maíz are wonderfully adaptable:

Flavor Variations

• Add chopped cilantro to the dough
• Include diced jalapeños for heat
• Use chipotle-flavored nutritional yeast
• Add a pinch of saffron to the broth

Alternative Cooking Methods

• Air fryer: 8 minutes at 380°F, brushed with oil
• Baked: 20 minutes at 425°F, brushed with oil
• Pan-fried with less oil in a non-stick skillet

Different Dips

• Creamy cilantro sauce
• Spicy mango chutney
• Vegan cashew queso
• Avocado crema

Storage and Meal Prep

These keep surprisingly well:

• Refrigerate cooked sorullitos for up to 3 days
• Freeze uncooked sorullitos for up to 1 month
• Reheat in a 350°F oven for 10 minutes
• Prepare the dough up to 24 hours ahead

For meal prep:

• Form the sorullitos and refrigerate
• Make dipping sauce 3 days in advance
• Prepare cornmeal mixture the night before
• Freeze in single layers separated by parchment

Serving Suggestions

Transform these sorullitos de maíz into a complete meal:

• Serve alongside a tropical salad
• Pair with black bean soup
• Add to a Puerto Rican-inspired platter with tostones
• Serve with arroz con gandules
• Include as part of a Caribbean appetizer spread

Sorullitos de Maíz FAQ

Q: What does “sorullitos de maíz” mean in English? A: It translates to “little corn fingers” or “corn fritters,” describing their elongated shape.

Q: Can I find premade sorullitos de maíz near me? A: While some Latin markets and Puerto Rican restaurants carry them, homemade versions are fresher and can be made vegan.

Q: Can I use Goya products for authentic sorullitos de maíz? A: Yes, Goya fine cornmeal works well, but check ingredients as not all Goya products are vegan.

Q: Why is my dough too sticky? A: The cornmeal may need more cooking time or you might need to add 1-2 more tablespoons of dry cornmeal.

Q: Can I make these without the “cheese” filling? A: Absolutely! Traditional sorullitos sometimes skip the cheese entirely.

These vegan sorullitos de maíz have become my signature dish for potlucks and dinner parties. They’re proof that plant-based cooking can authentically capture traditional flavors while adding a compassionate twist. Give them a try, and watch them disappear from your serving plate in minutes!