A staple in Colombian and Venezuelan cooking, these corn cakes take no time to make, melt in your mouth, and are infinitely adaptable. Experiment with toppings like fried eggs, avocado, beans and cheese.
| Level: | Easy |
| Total: | 50 min |
| Active: | 40 min |
| Yield: | 8 arepas |
Ingredients
- Kosher salt
- 2 cups pre-cooked white corn meal, such as P.A.N.
- 4 ounces part-skim mozzarella, cut into 8 cubes
- 1/4 cup vegetable oil, or as needed
Instructions
- Position a rack in the center of the oven and preheat to 350 degrees F.
- Stir together 2 1/2 cups lukewarm water and 1 1/2 teaspoons salt in a large bowl. Gradually add the corn meal into the water, using your fingers to stir and combine, until a soft and moist dough forms.
- Divide the dough into 8 golf ball-size balls and pat each into a patty about 5-inches wide and 1/4-inch-thick.
- Put a cube of mozzarella in the center of each patty. Fold the dough over the cheese, making sure the cheese is completely covered and sealed. Pat it back down until 3-inches wide and 1/2-inch-thick (see Cook’s Note).
- Heat the oil in a large skillet over medium-low heat until shimmering. Working in batches, cook the corn patties, until golden brown, about 5 minutes per side (making sure the oil is hot for each batch). Transfer to a cooling rack set on a rimmed baking sheet and bake until the edges are crisp and golden, about 10 minutes.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 125 |
| Total Fat | 10 g |
| Saturated Fat | 2 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 4 g |
| Cholesterol | 9 mg |
| Sodium | 172 mg |
Reviews
One of my favorite snacks! I’ve made it about four times now and each time it’s amazing
tjrsde are so ngood i like cheese. very easy to maje will maje again 10/10
good job
this was easy and amazing!
This was easy and amazing!