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Fried Arepitas with Cheese

  • Prep 5 min
  • Total 20 min
  • Ingredients 5
  • Servings 12

Ingredients

2
cup of water
1
teaspoon of salt
1 1/2
cup of white cornmeal, precooked
1
cup white cheese, shredded
2
cups of vegetable or corn oil for frying

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

If the dough is too soft, add a bit of flour. If it's too hard, add more water.

As a Venezuelan, there isn't a food I identify with more than arepas. Arepas are like our daily bread. We eat them for breakfast, lunch and/or dinner. They are never missing from the table. Not only do they fill our stomachs with food, they also fill our hearts with pride. This recipe that I'm sharing with you today fills me with double the pride because this was the first recipe I prepared with my very own hands at a young age. I remember that my mom would prepare the dough and I would be in charge of making the little balls. She would then fry them. The arepas wouldn't come out particularly round, but the taste is what mattered most. I prepare these little arepas for my children regularly and they love them! What dish filled you with pride?

Directions

  • 1 Mix the water and salt in a bowl. Mix until the salt dissolves.
  • 2 Add the flour little by little. Mix with your hands in circular motions and using your fingers to break about the lumps that might form. Let sit for 5 minutes to allow the mixture to thicken. Add the cheese and knead until well combined.
  • 3 Heat the oil in a deep pan over medium high heat until it reaches a temperature of 350°F.
  • 4 Divide the dough into 12 equal parts. Create balls and flatten softly until you have disks that are 1/2 inch thick.
  • 5 Fry the arepas in threes for 2 minutes on each side or until they've browned. Place on a dish with paper towel to remove the excess oil.
  • 6 Serve hot with a guasacaca sauce, if you'd like.

As a Venezuelan, there isn't a food I identify with more than arepas. Arepas are like our daily bread. We eat them for breakfast, lunch and/or dinner. They are never missing from the table. Not only do they fill our stomachs with food, they also fill our hearts with pride. This recipe that I'm sharing with you today fills me with double the pride because this was the first recipe I prepared with my very own hands at a young age. I remember that my mom would prepare the dough and I would be in charge of making the little balls. She would then fry them. The arepas wouldn't come out particularly round, but the taste is what mattered most. I prepare these little arepas for my children regularly and they love them! What dish filled you with pride?

Rate and Comment

Oriana Romero Oriana Romero
September 15, 2015

As a Venezuelan, there isn't a food I identify with more than arepas. Arepas are like our daily bread. We eat them for breakfast, lunch and/or dinner. They are never missing from the table. Not only do they fill our stomachs with food, they also fill our hearts with pride. This recipe that I'm sharing with you today fills me with double the pride because this was the first recipe I prepared with my very own hands at a young age. I remember that my mom would prepare the dough and I would be in charge of making the little balls. She would then fry them. The arepas wouldn't come out particularly round, but the taste is what mattered most. I prepare these little arepas for my children regularly and they love them! What dish filled you with pride?