Homemade Arepas
I first tasted arepas at a small eatery in New York City and immediately fell in love with these stuffed white corn cakes. Halfway through my first arepa—filled with black beans, beef, plantains, and salty cheese—I vowed to learn how to make them at home. They are a fantastic delivery system for a variety of fillings. I initially tried spicy pork and avocado, but a few days later, I made a version stuffed with caramelized plantains and salty goat feta.
Ingredients
- 2 ½ cups lukewarm water
- 1 teaspoon salt
- 2 cups pre-cooked white cornmeal (such as P.A.N.®)
- ¼ cup vegetable oil, or as needed
Instructions
- Stir water and salt together in a medium bowl; gradually stir in cornmeal with your fingers until the mixture forms a soft, moist, malleable dough.
- Form dough into eight 2-inch diameter balls; pat each ball to flatten into a 3/8-inch-thick arepa patty.
- Heat oil in a large skillet over medium heat; fry arepas in batches until golden brown, about 4 to 5 minutes per side. Transfer cooked arepas to a paper towel-lined plate to drain until cool enough to handle.
- Slice halfway through each arepa horizontally with a thin serrated knife to form a pita-like pocket.
- Enjoy!
Notes
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Nutrition
Calories: 96kcalCarbohydrates: 20gProtein: 2gFat: 1gSodium: 293mgPotassium: 1mgFiber: 1gCalcium: 2mg
Tried this recipe?Let us know how it was!