These crunchy, semi-sweet cornmeal fritters are great for an afternoon snack, as a side dish or served as hors d’oeuvres. Arepitas de maíz take just 20 minutes to make with five basic ingredients.
I’m so excited to share this quick, easy and absolutely delicious cornmeal fritter recipe with you all! Arepitas de Maíz was one of the very first things I learn to cook, and they are one of my favorite snacks.
These fritters are a staple back in the Dominican Republic. When I came to live in New York, I was always craving them.
They’re great to serve as a quick and easy side dish, snack or appetizer, and they are super quick to make and cook, using everyday pantry ingredients.
They are perfectly crispy on the outside and soft and fluffy in the middle. I like to add a little sugar to mine to make them slightly sweet, but you can easily make them more savory if you prefer.
Every bite is truly delicious!
Be sure to try my Arepitas de Yuca (Yuca Fritters) if you love these!
Ingredients
- Cornmeal
- Egg
- Butter
- Anise Seed
- Salt
- Sugar
- Water
- Oil for frying
How to make arepitas de maíz
- In a medium bowl combine corn flour, egg and butter using a spoon.
- Add salt to warm water and mix in with corn flour.
- Put in the anise seed and finally add the sugar. Make sure the mix is well combined.
- Add oil to a small frying pan and place on the stove at medium heat. When the oil is hot put tablespoons of the mixture into the oil.
- Fry each side for about 2-3 minutes or until they turn to a golden color.
Frequently Asked Questions
Arepitas de maíz are best enjoyed when freshly cooked so that they are perfectly crispy. If you do have leftovers, they will keep in the fridge for up to 3 days.
These cornmeal fritters are safe be eaten cold, but I enjoy them much more when they are reheated. Reheat them in your oven at 350F for about 10 to 15 minutes until heated through.
These crunchy, semi-sweet cornmeal fritters are great to have as an afternoon snack. I usually eat mine with coffee, but you can have yours however you like.
Serve them up as an appetizer with guacamole or as a side to any main meal.
Recipe Notes and Tips
- Mix the ingredients well. Everything should be thoroughly combined, with no dry flour left, for an even texture.
- Place the arepitas de maíz batter into hot oil. Check that the oil is hot enough by dropping a small amount of batter in. If it bubbles in the oil, then you are ready to cook.
- Make them vegan by swapping the butter for a plant-based variety.
I hope you love these arepitas de maíz as much as my family and I do. They really are a taste of home!
More Snack Recipes
- Tuna Avocado Tostadas
- Real Fruit Popsicles
- Cheese Stuffed Fried Yuca Balls
- Stuffed Plantain Cups (Tostones Rellenos)
Cornmeal Fritters (Arepitas de Maíz)
Ingredients
- 1 cup cornmeal
- 1/2 cup warm water
- 1 egg
- 1 tablespoon butter
- 1 teaspoon anise seed
- 1/4 teaspoon salt
- 3 tablespoons sugar (optional)
- 1 1/2 cup frying oil
Instructions
- In a medium bowl combine corn flour, egg and butter using a spoon. Add salt to warm water and mix in with corn flour. Put in the anise seed and finally add the sugar. Make sure the mix is well combined.
- Add oil to a small frying pan and place on the stove at medium heat. When the oil is hot put tablespoons of the mixture into the oil. Fry each side for about 2-3 minutes or until they turn to a golden color.
Notes
- Mix the ingredients well. Everything should be thoroughly combined, with no dry flour left, for an even texture.
- Place the arepitas de maiz batter into hot oil. Check that the oil is hot enough by dropping a small amount of batter in. If it bubbles in the oil, then you are ready to cook.
- Make them vegan by swapping the butter for a plant based variety.
Julia says
Could cornmeal be used instead of corn flour? Or will that mess it up?
Vanessa says
Yes, you should use cornmeal. Thanks!
lali says
my grandmother used to eat these as a snack with white cheese <3
Vanessa says
Yes!I’ve had it too. They are delicious with white cheese!
Kristin says
I don’t normally have anise seed. What could work in its place, fennel perhaps?
Vanessa says
You can try fennel and see how it tastes. I’ve never tried it myself, but it’s a good option. If I don’t have anise seeds, I usually just leave it out of the recipe.
Jeny says
Simply easy and good. Another add to my gluten free foods
Jessica says
I love cornbread! I can probably eat it every day and try to incorporate it in any as many meals as I can, without everyone getting sick of it. This is the perfect recipe to use it in a new way! Pinning this!
Vanessa says
Hi Jessica, I love anything with corn. These fritters are one of my favorite! I’m sure you and your family will really enjoy them. 🙂 Thanks for reading and pinning!