Preparation
Combine the corn flour, water, sugar and anise seeds, and mix until soft and smooth. Leave to rest for 30 minutes, covered with a damp cloth.
Make 8 balls with the mixture and place one ball between two pieces of plastic sheet (usually used for placing between layered food in freezer). Press out with a rolling pin to make a round patty about half a centimetre thick.
Preheat the oil in a saucepan to 180°C and deep-fry the arepas in small batches for 5 minutes, turning over half way, or until golden on both sides. Drain on paper towel and serve.
Make 8 balls with the mixture and place one ball between two pieces of plastic sheet (usually used for placing between layered food in freezer). Press out with a rolling pin to make a round patty about half a centimetre thick.
Preheat the oil in a saucepan to 180°C and deep-fry the arepas in small batches for 5 minutes, turning over half way, or until golden on both sides. Drain on paper towel and serve.
Ingredients
- 1 cup masarepa corn flour (white or yellow precooked)
- 1 cup warm water
- 2 tbsp caster sugar
- 1 tsp anise seeds
- vegetable oil, to deep fry
Comments ( 0 )