Frituras

Surullitos de Maíz

Name: Surullitos de Maíz
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Puerto Rican
Ingredients: 2 cups fresh corn kernels (or canned); 1/4 cup cornmeal; 2 tablespoons sugar; 1/4 cup milk; 1 egg; 1/2 tsp baking powder; Pinch of salt; Oil for frying

Sweet corn fritters — crispy outside, soft inside, and a beloved side at Puerto Rican barbecues.

25 minutes Easy

By Josh Ortiz·August 2026·6 min read

Surullitos are sweet corn fritters — a fritura that's slightly sweet, crispy outside, soft inside. They're a beloved side at Puerto Rican barbecues and beach gatherings. Unlike the savory tostones or bacalaitos, surullitos bring a gentle sweetness to the fritura family. Made from fresh corn kernels blended into a smooth batter with cornmeal, sugar, and a touch of milk, they're dropped by spoonfuls into hot oil and fried until golden. The outside gets a satisfying crunch while the inside stays tender and custardy with bits of corn kernel texture. They're the perfect counterpoint to a plate of pinchos or a bowl of asopao, and they disappear fast at any gathering where they appear.

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What are Surullitos de Maíz?

Surullitos de maíz are Puerto Rican corn fritters made from fresh corn, cornmeal, and a simple batter. The name "surullitos" is a diminutive form — think of them as little corn nuggets. They're a member of the fritura family, alongside tostones, bacalaitos, and empanadillas, but they stand out for their sweetness. While most Puerto Rican fritters are savory, surullitos bring a subtle sugary flavor that makes them uniquely versatile — they pair equally well with a salty main dish or as a snack on their own. At beach kiosks and roadside frituras across the island, surullitos are always in rotation. They're quick to make, require minimal ingredients, and the fresh corn flavor shines through every bite.

Ingredients

Scale recipe:

4 servings

Serves 4:

2 cups fresh corn kernels — cut from about 3-4 ears. Canned corn works too, drained well.
1/4 cup cornmeal — fine or medium grind. This gives the fritters structure.
2 tablespoons sugar — enhances the natural sweetness of the corn.
1/4 cup milk — whole milk adds richness. Use any milk you have on hand.
1 egg — binds the batter together and helps with browning.
1/2 tsp baking powder — gives the fritters a light, puffy texture.
Pinch of salt — balances the sweetness and brings out the corn flavor.
Oil for frying — about 1 inch in your skillet. Vegetable or canola oil works.

Step-by-Step Instructions

Blend the corn. Place the corn kernels in a blender or food processor and blend until smooth. A few small chunks are fine — they add nice texture to the finished fritters.

Make the batter. In a mixing bowl, combine the blended corn, cornmeal, sugar, milk, egg, baking powder, and salt. Stir until everything is well incorporated. The batter should be thick enough to hold its shape when dropped from a spoon.

Heat the oil. Pour about 1 inch of oil into a heavy skillet and heat over medium heat to 350°F. Test with a tiny drop of batter — it should sizzle immediately and float to the surface.

Fry the surullitos. Drop tablespoon-sized amounts of batter into the hot oil. Don't crowd the pan — fry 4-5 at a time. Cook for 2-3 minutes per side until deep golden brown.

Drain and serve. Transfer the fried surullitos to a plate lined with paper towels. Serve warm — they're best eaten fresh, though leftovers reheat well in the oven.

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Tips for Perfect Surullitos

Use fresh corn when possible. Fresh ears of corn give the best sweetness and texture. But canned or frozen corn works in a pinch — just drain and pat dry before blending.
Don't make them too big. Surullitos should be bite-sized — about a tablespoon of batter each. Large fritters won't cook through properly and will be doughy in the center.
Keep the oil at 350°F. If the oil is too hot, the outside burns before the inside cooks. If it's too cool, the fritters absorb too much oil and turn greasy.
Serve immediately. Surullitos are at their best straight from the fryer. If you need to hold them, keep them warm in a 200°F oven on a wire rack for up to 30 minutes.

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Frequently Asked Questions

Fresh corn gives the best flavor and texture — the natural sweetness is brighter and the kernels have more bite. But canned corn (drained well) or frozen corn (thawed) works perfectly fine. The recipe was designed to be flexible. If using canned, pat the kernels dry before blending to avoid a watery batter.

Yes! Adding 1/4 cup of grated queso fresco or mozzarella to the batter is a popular variation. The cheese gets melty inside and adds a salty contrast to the sweet corn. Some people also add a tablespoon of chopped cilantro or a pinch of jalapeño for extra flavor.

They're somewhere in between — slightly sweet with a savory base. The sugar in the recipe enhances the corn's natural sweetness, but the salt and egg keep them from tasting like dessert. They're meant to be a side dish or snack, not a sweet treat. Think of them like a savory-sweet cornbread fritter.