Description
Homemade Arepas with this easy 30-minute recipe! These crispy Venezuelan cornmeal cakes are gluten-free, made with just 3 ingredients, and perfect stuffed with cheese, meat, or beans. Includes tips, variations, and storage instructions!
Ingredients
For the Arepas (makes 8):
- 2 ½ cups lukewarm water
- 1 teaspoon salt
- 2 cups pre-cooked white cornmeal (masarepa, such as P.A.N.)
- ¼ cup vegetable oil (for frying)
Optional Filling Ideas:
- Shredded cheese (mozzarella, queso fresco, or cheddar)
- Black beans
- Shredded beef or chicken
- Avocado slices
- Scrambled eggs
- Sautéed vegetables
Instructions
In a medium bowl, stir together the lukewarm water and salt until the salt is completely dissolved. This ensures even seasoning throughout your arepas.
Slowly add the pre-cooked cornmeal into the salted water. Mix until a soft, moist dough forms. Let the dough rest for about 2–3 minutes to fully hydrate.
Divide the dough into 8 equal pieces. Roll each piece into a ball between your palms, then gently flatten into patties about 3/8-inch thick and roughly 3–4 inches in diameter.
Heat the vegetable oil in a large skillet over medium heat. You want the oil hot enough that it sizzles when you add an arepa, but not so hot that it smokes. Test with a tiny piece of dough first!
Working in batches (don’t overcrowd the pan!), fry the arepas for about 4–5 minutes per side. You’re looking for a gorgeous golden-brown crust on both sides. They should sound crispy when you tap them gently with a spatula.
Remove the cooked arepas and place them on a paper towel-lined plate to drain excess oil. Let them cool for just 2–3 minutes.
To serve, slice each arepa open horizontally (like a pita pocket) to create a little pocket inside. Fill with your favorite ingredients, cheese, meats, beans, avocado, eggs, or go wild with your own combinations!
Notes
Don’t skip the resting time! After mixing, let the dough rest for 2–3 minutes. This allows the cornmeal to fully hydrate and makes shaping SO much easier.
Keep patties uniform in thickness. This ensures even cooking—nobody wants a burnt outside and raw middle!
Maintain consistent heat. If your oil is too hot, the arepas will brown too quickly on the outside before cooking through. Medium heat is your friend here.
Make a test arepa first. Cook one to check your oil temperature and cooking time before doing the whole batch. It’s worth the extra minute!
Avoid the soggy arepa mistake: Don’t stack hot arepas directly on top of each other—they’ll steam and lose their crispiness. Keep them in a single layer while cooling.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Pan-Fried
- Cuisine: Venezuelan