Homemade Arepas


  • 2 ½ cups lukewarm water
  • 1 teaspoon salt
  • 2 cups pre-cooked white corn meal (such as P.A.N.®)
  • ¼ cup vegetable oil, or as needed
  • Directions

  • Step 1

    Stir water and salt together in a bowl. Gradually stir corn meal into water with your fingers until mixture forms a soft, moist, malleable dough.


  • Step 2

    Divide dough into 8 golf ball-size balls and pat each one into a patty about 3/8-inch thick.

  • Step 3

    Heat oil in a skillet over medium heat until shimmering. Working in batches, cook corn patties in hot oil until golden brown, 4 to 5 minutes per side. Transfer cooked arepas to a paper towel-lined plate to drain until cool enough to handle.

  • Step 4

    Slice halfway through each cake horizontally with a thin serrated knife to form a pita-like pocket.

  • Nutrition:

    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.

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