A Taste of Home: Making Surullos After 15 Years Away from Puerto Rico (P.R.)

A Taste of Home

I was born in Puerto Rico, and recently, I had the opportunity to return for the first time in over 15 years. So much has changed, yet so much still feels like home: the vibrant culture, the music in the streets, and most of all… the food.

One appetizer that instantly brought back memories was surullos (also called surullitos when made smaller). These golden corn fritters are a classic in Puerto Rican cuisine, crispy on the outside, soft and moist on the inside, and always served with creamy mayo-ketchup (our version of fry sauce) for dipping.

When I got home, I decided to try making them myself, and they turned out delicious! 😋 You can serve them as an appetizer, a snack, or even alongside your favorite main dish.

What Are Surullos?

Surullos are deep-fried cornmeal fritters, a simple yet comforting food with a crispy exterior and a warm, soft interior. Some people like to add sugar for a sweet version, while others keep them savory. I added just a little sugar for a hint of sweetness, but you can adjust based on your taste!

💡 Tip:
If your dough feels too soft (softer than Play-Doh and sticking to your hands), add a bit more cornmeal it’sl it’s easy to shapit’sf it’s too dry or crumbly, add water a little at a time until you get the perfect texture.

Surullos de Maíz Recipe 🌽

Yield: ~15 surullos
Prep time: 15 minutes
Cook time: 5 minutes
Total time: 20 minutes

🧂 Ingredients:

• 2 cups water (or milk for a creamier texture)

• 1 tbsp butter

• 2 tbsp granulated sugar (optional, adjust for sweetness)

• 1 tsp salt

• 1¼ cups cornmeal

👩‍🍳 Instructions:

1. Boil: In a medium saucepan over medium heat, combine water, butter, sugar, and salt. Bring to a boil.

2. Mix: Whisk in the cornmeal and remove from heat.

3. Cool: Let the mixture cool for 5–10 minutes. Adjust the texture as needed, adding more cornmeal if it’s too sticky or water if it’s too dry.

4. Shape: Once cool enough to handle, scoop about 3 tablespoons of dough and roll into a log shape. Repeat until all the dough is used.

5. Fry: Heat about 1 inch of oil over medium-high heat. Fry surullos for 4–5 minutes until golden brown. Avoid using high heat; it will brown the outside too quickly without properly cooking the inside.

6. Serve: Mix 3 tablespoons of mayo with ketchup to create your dipping sauce, and enjoyThat’sThat’s it, a taste of Puerto Rico right from your kitchen. Surullos are simple, comforting, and absolutely delicious. If you give this recipe a try, let me know how it turns out in the comments bI’dw. I’d love to hear your twist on this Puerto Rican classic!

🧠 Nutrition Information

Yield: 30 | Serving Size: 1 surullo

	Amount per Serving
Calories	43
Total Fat	2g
Saturated Fat	1g
Trans Fat	0g
Unsaturated Fat	1g
Cholesterol	5mg
Sodium	101mg
Carbohydrates	6g
Fiber	0g
Sugar	2g
Protein	1g

Nutrition information provided is an estimate only. Please consult the labels of ingredients you use for more accurate results.