Colombian Arepas

From the kitchen of Carly

Crispy on the outside, tender within, these cheesy arepas deliver everything you want from fried cornmeal: salty ricotta salata melted through, golden crust, and zero pretense. Pan-fry them until they're irresistible.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11 cup arepa flour (precooked cornmeal)
  • 11 cup crumbled ricotta salata or grated mozzarella (1/4 pound)
  • 11 cup plus 2 tablespoons water
  • 11/4 cup vegetable oil

Instructions

  1. Toss together arepa flour, cheese, and 1/8 teaspoon salt in a bowl, then stir in water until incorporated. Let stand until enough water is absorbed for a soft dough to form, 1 to 2 minutes (dough will continue to stiffen).

  2. Form 3 level tablespoons dough into 1 ball and flatten between your palms, gently pressing to form a 1/4-inch-thick patty (2 1/2 to 2 3/4 inches wide), then gently press around side to eliminate cracks. Transfer to a wax-paper-lined surface. Form more disks with remaining dough in same manner, transferring to wax-paper-lined surface.

  3. Heat oil in a large nonstick or cast-iron skillet over medium heat until it shimmers, then fry arepas in 2 batches, turning over once, until deep golden in patches, 8 to 10 minutes total per batch. Drain on paper towels.