Arepitas Dulces Recipe

Arepitas Dulces Recipe

From: Venezuela

By: Francia Robles

Influenced by the indigenous people of the region as well as European colonizers, Venezuelan cuisine is a vibrant and diverse melting pot of flavors. This rich culinary heritage can be seen in dishes like arepitas dulces, which combine sweet and savory flavors with the classic technique of frying dough. 

But it's not just the taste of arepitas dulces that makes them so special. They also hold a sense of nostalgia for many Venezuelans, reminding them of happy times spent with loved ones. As Francia shares, these treats remind her of her mom and special days.

Let's be real, who can resist the allure of a warm, sweet, and savory fried dough ball? You can't just eat one!

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  • Prep Time

    Less than 30 min

  • Cook Time

    Less than 10 min

  • Serves

    10+

  • Meal Type

    Appetizer

  • Dietary Stuff

    Contains Dairy

  • Difficulty

    Easy - Common Ingredients & Basic Skills

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How to Prepare Arepitas Dulces

Ingredients:

2 ½ cups warm water
250 g (8.8 oz) panela (also known as piloncillo, papelón or jaggery)
3 tbsp of aniseed (not to be confused with star anise)
1 lb of cornmeal (also known as masa harina)
1 tbsp of wheat flour
Salt
4 oz. cheese (can be shredded cheese or a cheese that melts well)
Butter
Oil to fry

Instructions:

Mix the panela and water in a bowl. Add the anise seeds, stir, and set aside until the panela dissolves. You can do this step 24 hours ahead to speed up the process.

In another bowl mix the cornmeal and wheat flour with a pinch of salt.

Add the panela water to the flour. Mix little by little until the dough is formed. Knead the dough with your hands until the consistency is right. You will know it’s done when the dough stops sticking to the bowl.

In a medium cooking pot, start heating the oil to fry the arepitas dulces.

When the oil is bubbling and hot, start forming the arepitas. Grab small balls of dough and shape them into a ball. Put the ball between your hands and squeeze until a disk-like shape is formed. The arepitas should be roughly the size of your palm and measure around one inch in thickness.

Carefully submerge the arepitas in the hot oil. They should be completely submerged in it. You can also grab a spoon and “bathe” them with the oil. When they turn golden, flip them until they brown. Be careful not to burn them and take them out when they are a light brown or deep golden color.

Place the arepitas dulces on a paper towel so they can absorb the oil.

Serve them with some butter and/or cheese on top.

How to Serve Arepitas Dulces

With some butter and cheese on top.

Tips for Making this Arepitas Dulces Recipe

Arepitas are great for breakfast but they also make a fantastic appetizer! If you want to save time, soak the panela in the water the night before you make them.

What Texture Should Arepitas Dough Be?

The texture of arepitas dough should be smooth and slightly sticky, but still easy to handle. If the dough is too dry, it will be difficult to shape and may crack during cooking. If the dough is too wet, it will be difficult to handle and may not hold its shape when cooked.

To achieve the proper texture, add the liquid ingredients to the dry ingredients slowly, stirring until a smooth dough forms.

If the dough seems too dry, add a little more water, a tablespoon at a time, until it reaches the desired consistency. Do the same with cornmeal if it seems too wet.

Once the dough is smooth and slightly sticky, you should be able to shape it into balls or discs without it falling apart or sticking to your hands.

What are Arepitas made of?

Arepitas are a traditional Latin American snack food made from cornmeal, water or milk, and sometimes cheese and/or spices. They are shaped into small, flat cakes and then fried until crispy.

What is Panela?

Panela is a type of unrefined whole cane sugar, commonly used in Latin America. It is made by boiling down the juice of freshly harvested sugarcane until it crystallizes. The resulting product is a solid, brown block of sugar with a slightly molasses-like flavor.

Panela is typically shaped then wrapped in paper or plastic to protect from moisture. Panela is often sold in markets and grocery stores in Latin America, and it can also be found in some specialty food stores or online.

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