Fried arepas: Crispy Fried Mini Arepas {Gluten Free}

Crispy Fried Mini Arepas {Gluten Free}

Published on January 15, 2020 in Bread, Other bready things, Sides, Snacks, Vegan, Vegetarian

If you follow me on Instagram, then you probably know all about my obsession with arepas by now – aka easy and delicious little South American corn flatbreads – and today I made such a fun and yummy version: super crispy mini arepas which you can have with dips instead of tortilla chips. 🙂

They’re deep fried for that extra crispy texture, but of course you can pan fry them as well. I included the directions for both below, but surprisingly I found the deep fried version to be less oily. In my experience, pan fried arepas slowly soak up a lot of oil and you have to keep on adding more, leading to a soggier, oilier texture inside. So if this was a deciding factor for you, strangely enough I’d still recommend deep frying these.

You can also check out my standard arepas recipe if you’re interested. They make the best sandwiches and are an absolute gluten free must if you haven’t tried them yet!

Fried Crispy Mini Arepas {Naturally Gluten free}

Prep time

10 mins

Cook time

10 mins

Total time

20 mins

Author: Kimi

Recipe type: Bread

Cuisine: Colombian / Venezuelan

• 150g / 1 cup pre-cooked white cornmeal (I use P.A.N. which is the best and certified gluten free)
• ½ tsp salt
• Optional: ½ tsp turmeric (for colouring)
• 200-235g / about 1 cup of water
• 15g / 1 Tbsp olive oil
• Vegetable oil (or cooking oil of your choice)

1. Mix the dry ingredients together in a bowl.
2. Add the water, little by little, and mix well with a spatula until the dough starts to come together. This amount can vary depending on which cornmeal brand you use and whether you’re using a scale or a cup to measure your flour. So add it slowly until it looks right (like in the picture collage above).
3. Then add the olive oil and knead the dough with your hands until you have a smooth dough ball without cracks.
4. Divide the dough into small portions, rolls them into balls with your hands and shape them into little patties, smoothing any imperfections around the edges.

1. DEEP FRYING: heat your oil to 170C (338F) and fry each batch for about 4 minutes.
2. PAN FRYING: cook your mini arepas on medium heat in a non-stick pan for a few minutes, until crispy on both sides.
3. Then let your mini arepas rest on some kitchen towel to soak up any excess oil.

DEEP FRYING:

Oil temperature: 170C (338F)
Cooking time (per batch): about 4 mins

PAN FRYING:

Temperature: medium heat
Cooking time: a few minutes, until crispy on both sides

Enjoy!

🙂

Kimi x

Venezuelan Arepas • Curious Cuisiniere

 Whether you’ve wondered how to make arepas or you’ve never heard of them before, you’re sure to fall in love with these easy and versatile South American corn bread rounds!

(DISCLOSURE: This post contains Amazon affiliate links. These links are provided to help you find some of the more specialty products we mention in the recipe. If you make any purchase after clicking through one of our links, we receive a small commission from Amazon, at no extra cost to you. Thank you for supporting Curious Cuisiniere!)

The Long History of Arepas

Hundreds of years ago, arepas were being cooked by indigenous tribes across Venezuela, on the northern tip of South America. In fact, the name arepa comes from the indigenous word Erepa, which means corn.

Arepas are corn patties that are now widely popular in both Colombian and Venezuelan cuisine. Imagine a corn tortilla crossed with a tamale, all in an English muffin shape.

Arepas can be stuffed with fillings or eaten alone, making them a very versatile accompaniment to any meal.

Venezuelan Arepas vs Colombian Arepas

The dough for Venezuelan arepas tends to contain a but of fat, making them a tad greasier than their Colombian brother.

Venezuelans eat their arepas as a snack or late night food, and they are often stuffed with savory fillings like Venezuelan shredded beef, black beans, fresh cheese, etc.

Colombian arepas are more commonly eaten with the “fillings” piled on top, and are popular breakfast foods. But, they can be found eaten at any time of day, particularly the version with cheese stuffed inside!

The dough for Colombian arepas contains no salt or oil, making them a bit more bland if you want to eat them straight up. But, the crunchy exterior and soft interior make them perfect for topping with cheese or butter.

Arepa Flour

Traditionally arepa dough was  made by cooking dried corn, mashing it, and then drying it into a flour. But, nowadays you can purchase a special dehydrated, cooked corn flour, called masa arepa (also known by its brand names Masarepa or Harina PAN). If you live near a well-stocked Latin grocer, you should be able to find masa arepa, or you can easily find GOYA Masarepa or Harina PAN online.

This is NOT the same thing as masa harina!

Masa harina is white corn flour that is made by corn that has been nixtamalized, or soaked and treated with slaked lime to remove the corn husks. It has a a slightly different flavor and a different texture, since it is not pre-cooked.

You use masa harina for making corn tortillas, tamales, atole, enchiladas, and other things.

But, not for arepas.

Can I Make Arepas From Masa Harina?

That being said, the first time we made arepas, we couldn’t find masa arepa in any stores near us, and dinner had been planned. So, we tried it with masa harina.

How bad could it be?

Well, we can tell you from experience that it works, but it’s not great.

It is obvious that masa harina absorbs moisture differently than masa arepa. First, we needed WAY more masa harina than we should have. And second, our masa harina arepas were noticeably doughy in the center, rather than pleasantly soft and chewy. They just didn’t taste like they cooked right.

When we finally ordered some Harina Pan and tried again, the difference in the texture was noticeable enough for us to know, without a doubt, that this was the proper way to make arepas.

So, can you? Sure. But know you’ll be missing out a bit.

How to Make Arepas: Our Arepas Recipe

Once you have your masa arepa, learning how to make arepas is quite simple.

For the Venezuelan version we’re making today, you simply mix warm water with a little salt and oil. Then, the masa arepa gets mixed in and the dough starts to come together.

Your dough will seem a bit moist at first, after letting it rest for 10 minutes, the flour will absorb more moisture, and you dough will feel like something you can shape.

The arepa dough then gets shaped into little patties, about 1/2 inch thick. Then, it’s time to cook!

Grilled, Baked, or Fried Arepas

Arepas can be cooked in a number of different ways, but the most traditional method is to cook them on a large flat griddle. (We used our cast iron pan and it worked very well.)

To grill arepas, the key is to first seal the arepas at a high temperature on an oiled griddle for about 3-5 minutes per side. Then, keep flipping them to finish off the cooking at a lower heat for 8-10 minutes per side, so that the arepa has time to cook all the way through. If your pan is too hot for this cooking period, your arepa will look golden, but the inside will not have cooked through. 

To bake arepas, you first need to seal them on the a hot griddle for 3-5 minutes, to get that nice golden color. Then, you can cook them at 350F for 18-20 minutes, until they begin to puff slightly.

To fry your arepas, you will want to shape them into smaller, thinner rounds, so that they cook more quickly in the hot oil. They only need about 10 minutes to crisp up to a delicious golden brown!

Serving Arepas

Now that we’ve tasted arepas, we’ve been dreaming up different filling to stuff in them. Carne mechada (Venezuelan shredded beef) for dinner, fried eggs for breakfast, butter and cheese for a lunchtime stack!

Arepas keep and reheat very well when stored in an airtight container in the fridge. Reheated in a warm oven or toaster oven, they taste just like they’re fresh!

How are arepas different from pupusas and gorditas?

Arepas, pupusas, and gorditas are often confused. While these three are all a stuffed, thick tortilla, there are some major differences (aside from their countries of origin). 

We have articles on each of these that go into more detail on the specifics, but the short version is that for pupusas, the filling is sealed inside the tortilla.   And, while gorditas may look quite like arepas, they are made from a different type of corn flour. 

If you want to know more, take a look at each of the individual articles! 

Prep Time
15 minutes

Cook Time
25 minutes

Resting Time
10 minutes

Total Time
50 minutes

Ingredients

• 2 c warm water
• 1 Tbsp oil
• 1 tsp salt
• 2 c masa arepa, (Pan or GOYA brand, pre-cooked corn flour NOT masa harina)

Instructions

1. Place the water, oil and salt in a large bowl. Mix to dissolve the salt.
2. Slowly add the masa arepa, mixing as you add.
3. Cover the bowl with a damp tea towel and let the dough rest for 10 min. After resting, add 1 Tbsp water if the dough seems too dry to hold together well.
4. Divide the dough into 6 roughly even pieces and shape each piece into a ½ inch disc (roughly 4 inches in diameter).

To Grill Your Arepas

1. Heat a cast iron griddle over medium high heat. Brush the griddle with a little oil and add the arepas.
2. Cook the arepas for 3-5 minutes on each side, just to seal the dough. Then, reduce the heat to medium or medium low and continue to cook the arepas for 8-10 minutes per side, until golden brown and lightly charred, reducing the heat of your griddle as necessary. (The arepas should be puffed slightly and sound slightly hollow when tapped.)
3. Remove the arepas from the pan and let them cool on a wire rack for about 10 minutes.
4. If you will be filling the arepas, split them in half, nearly all the way with a sharp knife.
5. Stuff and serve warm!!

To Bake Your Arepas

1. Preheat your oven to 350F.
2. First, seal the arepas on a hot griddle, brushed with oil for 3-5 minutes on each side.
3. Then, bake the arepas for 18-20 min, until they have puffed slightly and sound hollow when tapped.
4. Let the arepas cool for 10 minutes before slicing.
5. Stuff and serve warm!!

To Fry Your Arepas

1. (If you plan to fry your arepas, you will need to make 12 rounds. Shape them into smaller discs that are ¼ inch thick.)
2. Heat 1 inch of oil in a large skillet. (The oil should be about 370F.)
3. Place the shaped arepas into the hot oil and fry for 10 min or until golden.
4. Remove the fried arepas from the hot oil and let them cook on a paper towel lined platter.
5. Serve warm!

Notes

Cooked arepas store well at room temperature in an airtight container for 2-3 days. If you will be storing them for longer, keep them in the refrigerator, for up to 5 days.
Reheat them in an oven or toaster oven for best texture.

Recommended Products

As an Amazon Associate and member of other affiliate programs, We earn from qualifying purchases.

• P.A.N. White Corn Meal – Pre-cooked Flour for Arepas

Nutrition Information:

Yield:

3

Serving Size:

2 arepas

Amount Per Serving:
Calories: 389

Sarah – Curious Cuisiniere

Sarah is one of Curious Cuisiniere’s founding duo. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.

www.curiouscuisiniere.com/about/

Venezuelan Arepas Tortillas – All Salt

Arepas are to the Venezuelan what tortillas are to the Mexican: corn tortillas that form the basis of the diet. Both those and others eat their cakes with a variety of fillings, and even without it – instead of bread.

This is where the similarities end. Unlike flat, springy tortillas, Venezuelan arepas are more shaped like our potato patties. Outside, they are well fried, and inside they retain a delicate texture almost like that of hominy.

Thanks to arepas, Venezuelans consume the same amount of cornmeal as Mexicans, namely 23 kg per brother. The love of the inhabitants of the South American country for their tortillas is so legendary that wherever a Venezuelan goes for a long time, he will definitely take a bag of corn flour with him. These days it will most likely be Harina PAN: this is a semi-finished flour that was invented in Venezuela in the middle of the last century due to the fact that many women began to work and did not have time to make corn flour at home. conditions.

Arepas corn flour

The problem is that Venezuelan Arepas flour is white and has the consistency of cocaine. From time to time, Latin American newspapers report how a Venezuelan at the airport was suspected of drug trafficking, while he was just carrying flour.

Historical factors are added to the purely culinary merits of arepas in the minds of Venezuelans. The name arepas, apparently, comes from aripa: this is what the indigenous people of Venezuela called the flat earthen pans in which they fried corn tortillas (I read this version from Gaston Acurio).

Arepas was greatly favored two hundred years ago by the “father” of Venezuelan independence, Simon Bolivar. Two centuries later, Venezuelan President Hugo Chavez also tried to play on the popularity of the legendary tortillas and opened a chain of cheap “areperas” in Caracas, eateries whose menu is based on corn tortillas. In keeping with Chávez’s political views, the eateries were named “Socialist Areperas”.

Arepas eaten with Venezuelan guasacaca sauce, similar to guacamole

Chávez’s successor, Nicolás Maduro, drove Venezuela to the point where Arepas flour completely disappeared from stores.

It would never occur to me to make my own tortillas at home, you have to be born in Mexico to do that. But without any hesitation, I baked arepas in a Moscow kitchen according to the recipe of my old Venezuelan friend Regina. My husband, who came in the evening after a working day, enthusiastically accepted this initiative of mine. Indeed, the Venezuelan tortillas turned out to be surprisingly good.

Ingredients:

• 2 cups arepas flour;
• 2.5 cups warm water;
• 1 tsp salt;
• 2-3 tbsp. vegetable oil.

Pour flour into a bowl, add salt, warm water and vegetable oil. Mix everything well and leave for at least 10 minutes. Longer is better.

When the mixture has stood, mix well again so that there are no lumps and form arepas.

Arepas measures approximately 10 cm in diameter and 1-1.5 cm thick.

Fry in vegetable oil over medium heat for 10 minutes on each side.

Cut fried arepas horizontally, making a kind of pocket where to put either a piece of butter or any filling.

Homemade Arepas {Only 3 Ingredients!}

Arepas Delicious fried corn tortillas popular in Latin America. They look like a cross between a tortilla and an English muffin and are delicious stuffed or topped with minced meat, cheese and vegetables.

Arepas are super easy to make with just 3 ingredients and can be enjoyed for breakfast, lunch and dinner! Try topping off Chicken or Beef Chunks for a delicious dinner.

What are Arepas?

Arepas are thick and delicious fried cornmeal tortillas popular in South American cuisine traditionally served with cheese, meat and avocado. They can also be cut in half and served as sandwiches.

They are made from precooked cornmeal, water, salt and frying oil. Simple! The dough is stirred, then formed into discs and fried in a cast iron skillet until golden brown spots form.

How to Make Arepas

This simple recipe has 3 ingredients (except butter) and only 3 easy steps!

1. Mix all ingredients (except oil) and pack the mixture together. Let rest 5 minutes.
2. Meanwhile, heat a large cast iron skillet with vegetable oil.
3. Shape into discs and fry in hot oil until golden brown. Flip and repeat, adding oil as needed.

To cut in half for sandwiches, bake an additional 10 minutes in the oven at 350F. Enjoy hot.

This recipe has been tested using both Goya Masarepa Ready Yellow Cornmeal and PAN. Ready-made white cornmeal. Find these items in the International Items section of most grocery stores or on Amazon.

How to Serve Arepa

My favorite way to serve these delicious brownies is the same way I first tasted them in a restaurant in San Francisco, sprinkled with BBQ beef on top! You can also beat them, such as pork meat dishes or with chicken pieces and a spoonful of guacamole. This fish taco sauce is also very tasty with your choice of meat!

Another popular way to enjoy them is with a sandwich. Just cut them down the middle and fill them with your favorite toppings. Some of my favorite toppings for sandwiches are Italian beef, crispy chicken, and of course the sandwich club.

Arepas are also delicious on their own, especially with a little honey oil!

More recipes with cornmeal

• Cheese grits – deliciously creamy!
• Easy corn pancakes – filled with flavor
• Homemade cornbread – a classic recipe!
• Homemade mini corn dogs – light snack
• Easy Hush puppies – deep fried yummy

5from3votes ReviewRecipe

Homemade arepas

Prep Time10 minutes Cook Time15 minutes Rest Time5 minutes Total Time30 minutes Servings12 Arepas By Rebecca Arepas A delicious pan fried corn pie that is a cross between a tortilla and an English muffin.

Ingredients

• ▢two cups of Masarepa* (pre-cooked cornmeal)
• ▢2 ½ cups warm water
• ▢1 ½ teaspoon kosher salt
• ▢4 tablespoon cooking oil0026

Instructions

• In a large bowl, mix together the masarapa, water and salt until completely combined.