Arepitas de Maíz (Cornmeal Fritters)

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 learned to cook, and they are one of my favorite snacks.

These fritters are a staple back in the Dominican Republic as well as these delicious Arepitas de Yuca (Yuca Fritters)! 

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. You can have these fritters ready in just about 20 minutes using only five basic 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, I hope you love these arepitas de maíz as much as my family and I do. They really are a taste of home!

What is Arepitas de Maíz (Cornmeal Fritters)?

Arepitas de Maíz, or Cornmeal Fritters, is a traditional Dominican dish made from cornmeal mixed with other ingredients to form a thick batter. This batter is then fried until golden brown, resulting in crispy yet tender fritters. 

Arepitas de Maíz are typically served as a snack and are enjoyed for their comforting sweetness and delightful texture. This delicious Arepitas de maiz makes a perfect side dish to any main meal such as locrio de salami or even as a snack served with a good cafecito.

Why You’ll Love This Recipe

This recipe for cornmeal fritters is beloved for several reasons. It captures the authentic flavor of Dominican cuisine with its simple yet essential ingredients like cornmeal and sugar.

The fritters are versatile, serving equally well as a delightful snack or side dish option. Their appeal lies in the satisfying contrast of a crispy exterior and a soft, tender interior, creating a texture that pleases both kids and adults alike.

Ingredients

• Cornmeal: This ingredient makes the base texture and flavor for making the fritters.
• Egg: Acts as a binder in the fritter batter, helping to hold the ingredients together during frying.
• Butter: Adds richness and flavor, contributing to their overall taste and texture.
• Anise Seed: Infuses a subtle, aromatic flavor into the fritters, enhancing their complexity.
• Salt and Sugar: These enhance the overall flavor, balancing out the sweetness and other flavors.
• Oil for frying: Necessary for frying the fritters. I used olive oil, vegetable oil or avocado oil, but you can use the frying oil of your choice.

Step-by-Steps Instructions

Preparing the batter: In a medium bowl, combine corn flour, egg, and butter using a spoon until well mixed. In a separate small bowl, dissolve salt in warm water, then mix it into the corn flour mixture. Stir in anise seed, ensuring everything is thoroughly combined. Finally, add the sugar and mix well.

Frying the fritters: Heat oil in a small frying pan over medium heat. Once the oil is hot, spoon tablespoons of the mixture into the oil. Fry each side for 2-3 minutes or until golden brown. Remove the fritters from the oil and drain on paper towels.

Serving Suggestions

Enjoy these cornmeal fritters warm as a delightful snack or side dish. They pair wonderfully with a variety of dishes. One delicious option is to serve them alongside Dominican Stewed Chicken. The crispy texture of the fritters complements the stewed chicken, creating a satisfying contrast of flavors and textures. Alternatively, here are some pairing suggestions for this dish:

• Dominican Rice with Sausage (Locrio de Longaniza)
• Locrio de Salami (Dominican Rice with Salami)
• Rice with Beans (Moro de Habichuelas)

Recipe Variations

For a delightful twist on traditional Arepitas de Maíz (Cornmeal Fritters), try making Arepitas de Yuca, grated yuca has a different texture compared to cornmeal, resulting in fritters that are denser and chewier.

Storage Tips

If you plan to consume them within a few days, store the fritters in the refrigerator. They can typically last for up to 3-4 days when refrigerated properly.

For longer storage, you can freeze the cornmeal fritters. Place them in freezer-safe containers or bags, ensuring they’re sealed tightly. Frozen fritters can last for up to 2-3 months. 

To reheat refrigerated or frozen fritters, you can either microwave them for a quick warm-up or reheat them in a preheated oven (around 350°F or 180°C) until heated through and crispy again.

Frequently Asked Questions

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.

Other Recipes You’ll Love

• Tuna Avocado Tostadas
• Real Fruit Popsicles
• Cheese Stuffed Fried Yuca Balls
• Stuffed Plantain Cups (Tostones Rellenos)
• Yuca Fritters (Arepitas de Yuca)
• Yuca Fries (Yuca Frita)
• Pan de Maíz (Easy Cornbread Recipe)