How to Make Arepas
About this recipe
Arepas are delicious white cornmeal cakes that you can stuff with just about anything. This recipe from Chef John at Food Wishes simplifies the process, making it easy to whip up a batch in under 30 minutes.
Using pre-cooked white cornmeal (P.A.N.), these arepas have a unique texture that is both crispy on the outside and fluffy on the inside. Perfect for a quick meal or snack!
Ingredient notes
- Use pre-cooked white cornmeal (P.A.N.) for the best results; it's finer than regular cornmeal and gives a great texture.
- The amount of vegetable oil for frying can vary based on your method, but estimate about 1-2 cups.
Tips from Food Wishes's video
- Make sure to use tepid water to help form a moldable dough that's moist yet malleable.
- Fry the patties for about 4 to 5 minutes on each side until they are golden brown and crispy. Adjust the heat as needed to avoid burning.
- When cutting the arepas, use a thin serrated knife to easily separate the top and bottom layers for stuffing.
No life story here — the video and the recipe are the whole point. All credit to Food Wishes: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
In a mixing bowl, combine 2 cups of pre-cooked white cornmeal with 1 teaspoon of salt.
- 2
Gradually add 1 cup of tepid water to the cornmeal while mixing until a moldable dough forms.
- 3
Shape the dough into small patties, about the size of a golf ball and 1/2 inch thick.
- 4
Heat vegetable oil in a frying pan over medium heat.
- 5
Fry the patties for about 4 to 5 minutes on each side until golden brown and crispy.
- 6
Drain the fried patties on a paper towel to remove excess oil.
- 7
Let the patties cool until they are cool enough to handle.
- 8
Using a thin serrated knife, cut around the edge of each patty to separate the top and bottom layers.
Heads up — we had to guess a little:
- The amount of vegetable oil for frying is inferred based on typical frying methods.
Credit where it's due: this recipe was transcribed from Food Wishes's original video on YouTube. Follow them there — it's their dish.
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