Best 6 Fried Cakes Arepas Recipes

FRIED CAKES: AREPAS

Steps:

• Substitute butter for oil.
• Use 1 cup cornmeal; skip the flour and baking powder.
• Beat the egg with 1 cup milk and add 1 cup grated Cheddar; use just 1/2 cup corn kernels. (Batter will be thinner.)
• Cook like pancakes, until golden and fluffy.
• Garnish: Cheddar and avocado.

CHEESE-STUFFED AREPAS

Steps:

• 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.

HOMEMADE SOUTH AMERICAN AREPAS

Steps:

• Gather the ingredients.
• In a mixing bowl, stir the salt into the masarepa cornmeal.
• Pour 2 3/4 cups of hot water over the flour and mix well with a wooden spoon.
• Stir in the melted butter.
• Cover the dough with plastic wrap and let rest for 15 minutes.
• If you want thicker arepas, separate the dough into 12 pieces. For thinner arepas, divide the dough into 18 pieces.
• Shape each piece into a smooth ball. Add more water if needed-the dough should be moist enough so that you can shape the arepas without the dough forming lots of cracks around the edges.
• Place each ball in between 2 sheets of plastic wrap and flatten gently with the bottom of a pot. Thick arepas should be about 3 inches in diameter and almost 1-inch thick. Thin arepas should be about 3 1/2 inches in diameter and 1/4-inch thick.
• Use your fingers to smooth out any cracks along the edges.
• Place the shaped arepas on a cookie sheet covered with plastic wrap.
• Heat a cast-iron skillet on low heat. Put 1/2 tablespoon butter or vegetable oil in the skillet.
• Place several arepas in the pan, leaving room to turn them.
• Cook the arepas for about 5 minutes on each side. The surface should dry and form a crust. They will brown slightly but do not let them brown too much. They should look like an English muffin. If they are browning too fast, lower the heat. Add more butter or oil for subsequent batches as needed.
• The thinner arepas are done when they have formed a nice crust but are still soft on the inside. For thicker arepas, finish cooking in the oven: After they have formed a crust and are just a bit browned, place them on a cookie sheet and heat for 8 to 10 minutes at 350 F.

FRIED MASA CAKES WITH CHEESE (AREPAS DE QUESO)

Steps:

• Bring milk to a simmer in a small saucepan, then remove from heat and stir in butter.
• Combine arepa flour, salt, sugar, and mozzarella in a large bowl.
• Add hot milk and stir until combined. Let mixture stand until milk is absorbed enough for a soft dough to form, 1 to 2 minutes (dough will continue to stiffen).
• Form dough into 12 balls (about 2 inches in diameter) and flatten between palms into 3 1/2- to 4-inch patties (about 1/3 inch thick).
• Heat ‚ tablespoon oil in a large nonstick skillet over moderately low heat until hot, then cook 3 or 4 arepas until cooked through and golden in patches, 6 to 8 minutes on each side. Make more arepas in same manner, adding oil as needed.

SPICY FRIED AREPAS

Steps:

• Place water in a medium pot over moderate heat, add meat, seasonings and hot pepper, stirring to distribute seasonings.
• Allow to cook for 10 mins then add soy sauce, black pepper , sugar and salt if needed. Add more water if necessary for meat to cook thoroughly.
• Cook until water is absorbed completely. Set aside to cool until dough is ready.
• Dough:.
• In a medium bowl, sift and combine corm meal, flour, salt, and baking powder.
• Add sugar followed by the margarine and shortening. Using a fork or pastry blender combine the fat in to the flour mixture until it looks like bread crumbs.
• Add water half cups at a time and knead into a soft dough. (water amount may vary for different types of cornmeal).
• Divide dough into balls about the size of an egg. On a non-stick surface or on a greased plastic bag, press out a ball into a round disc about 1/8 inch thick. (a tortilla press is ideal for making the discs).
• On one half, fill with one tablespoon of filling, wet the edges of the other side and fold over and seal off by pressing edges together.
• Set aside until ready to fry.
• Heat 2 cups veg oil and fry Arepas until golden brown, turning after the first 4 mins or so.
• Remove the Arepas and drain on brown paper bag sheets or bounty towels. Remove thearepas from the first set of paper and wrap in a second set of paper towels, keep covered in a container if not using immediately.
• Note: the uncooked Arepas can be stored in the refrigerator for up to 3 days and fried immediately when needed without thawing.

AREPAS DE QUESO FRITAS

Steps:

• Mix the water and the egg yolk.
• In a large bowl mix the flour and the egg/water mixture.
• Mix and kneed the dough for about 5 minutes until it is compact.
• Cover with a damp cloth and set aside for 5 minutes.
• Meanwhile heat a deep fryer to 170ºC, or fill a frying pan with lots of oil and heat.
• Take a small ball of the dough, the size of an egg and mold into a flat circle, about 1 cm thick.
• Fry until golden brown, turning regularly.
• Turn out onto crumpled absorbent paper and leave to cool slightly.
• Split them open (like a pita bread) and fill with cheese, ham, butter, honey or whatever you wish. (If there is too much "fluff" inside, you can remove it with a spoon, leaving only the outer shell).
• Serve immediately--they don't keep and don't re-heat.