Arepitas de Maíz (Dominican Cornmeal Fritters)

There’s a certain magic to Dominican frituras—the way a simple batter turns golden in hot oil, and suddenly the whole kitchen smells like home. Arepitas de Maíz are that kind of snack: bite-sized cornmeal fritters with a hint of anise, a little crunch on the outside, and a tender, semi-sweet center.

You’ll find them at family gatherings, on the table next to a steamy bowl of sopa, or passed around with a side of mayo-ketchup. For more fritura love, try my Arepitas de Yuca (Cassava Fritters), pair these with Tostones (Fried Green Plantains), and don’t skip the Mayo-Ketchup Sauce for dipping.

What Are Arepitas de Maíz?

Arepitas de Maíz, or Dominican Cornmeal Fritters, are small, lightly sweet fritters made from a simple cornmeal batter and fried until golden, crispy outside, and tender inside. Enjoyed as a snack, with cafecito, or as a side to dishes like locrio de salami, these easy, flavorful fritters offer authentic Dominican taste and a texture everyone loves.

Step-by-Step Instructions

Start by mixing the batter: In a medium bowl, combine the cornmeal, egg, and melted butter until the mixture looks shaggy. Dissolve the salt in the warm water, then pour it into the bowl and stir until the batter is evenly moistened—no dry pockets of cornmeal. Stir in the anise seed and, if you prefer a sweeter fritter, the sugar. The batter should be thick but scoopable; let it rest a couple of minutes while you heat the oil.

Heat the oil in a medium frying pan over medium heat. When a small drop of batter sizzles and rises to the top, you’re ready to fry. Using a tablespoon, carefully drop mounds of batter into the hot oil, working in batches to avoid crowding. Fry 2–3 minutes per side, turning once, until each arepita is deeply golden and crisp at the edges. Transfer to a paper towel–lined plate to drain. Serve hot.

Serving Suggestions

Bring these arepitas to the table with Mayo-Ketchup Sauce for dipping, or tuck them alongside a cozy plate of Pollo Guisado (Dominican Stewed Chicken) or locrio de longaniza on the weekend. 

They’re also perfect next to a simple green salad—or enjoy them merienda-style with a cold Morir Soñando or a cup of coffee.

Storage Tips

Let leftovers cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven or air fryer for 5–7 minutes to re-crisp. I don’t recommend freezing—fritters lose their just-fried texture.

Recipe Tips

• Texture check: The batter should hold its shape on a spoon but still drop easily. If it looks dry, add 1–2 teaspoons (5–10 ml) of warm water; if too loose, sprinkle in a little more cornmeal.
• Oil temperature: Aim for steady, medium heat. Too cool and the arepas absorb oil; too hot and they brown before the centers cook. Use the “test drop” method before each batch.
• Make them dairy-free: Swap the butter for a neutral oil or your favorite plant-based butter.
• Make-ahead tip: Mix the dry ingredients in advance; add egg, water, and butter right before frying.

Arepitas de Maíz (Cornmeal Fritters)

Author: Vanessa

Crispy, lightly sweet Dominican cornmeal fritters with a whisper of anise—ready in about 20 minutes and perfect as an appetizer, snack, or side.

4.60 from 10 votes

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Appetizer, Side Dish

Cuisine Dominican, Latin

Servings 10 fritters

Calories 389 kcal

Equipment

• Medium Frying Pan
• Spatula

Ingredients

  

1x2x3x

• ▢ 1 cup 120 g cornmeal
• ▢ 1/2 cup 120 ml warm water
• ▢ 1 large egg
• ▢ 1 tablespoon 14 g butter, melted
• ▢ 1 teaspoon 2 g anise seed
• ▢ 1/4 teaspoon 1.5 g salt
• ▢ 3 tablespoons 38 g sugar, optional
• ▢ 1 1/2 cups 360 ml frying oil, for shallow frying

Instructions

 

• In a medium bowl, combine the cornmeal, egg, and melted butter.
• Stir the salt into the warm water, then mix into the bowl until no dry cornmeal remains.
• Add the anise seed and sugar (if using) and stir to combine; let the batter rest briefly.
• Heat the oil in a medium frying pan over medium heat. When a small drop of batter sizzles, the oil is ready.
• Drop the batter by tablespoonfuls into the oil. Fry 2–3 minutes per side until golden.
• Drain on paper towels and serve hot with your favorite dipping sauce.

Notes

• Mix thoroughly for even texture; no dry spots.
• Always add batter to hot oil (use a test drop to check).
• For a vegan version, use plant-based butter and a flax egg (1 tablespoon ground flax + 3 tablespoons water, rested 5 minutes).

Nutrition

Calories: 389kcalCarbohydrates: 15gProtein: 2gFat: 36gSaturated Fat: 3gPolyunsaturated Fat: 10gMonounsaturated Fat: 22gTrans Fat: 0.2gCholesterol: 19mgSodium: 75mgPotassium: 61mgFiber: 2gSugar: 4gVitamin A: 59IUVitamin C: 0.04mgCalcium: 5mgIron: 1mg

The nutritional information of this recipe and all recipes on mydominicankitchen.com is only an estimate. The accuracy of any recipe on this site is not guaranteed.

KeywordHow to make arepitas de maiz, How to make cornmeal fritters

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