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Colombian Arepuelas (Fried Arepas with Anise Seeds)

Cuisine Colombian
Servings 8 servings
Author Delish D'Lites


  • 1 cup masarepa you can use either the white or yellow version
  • 1 cup warm water
  • 2 tablespoons sugar
  • 1 tsp toasted crushed anise seeds
  • 1/2 tsp of salt
  • Vegetable oil for frying


  1. Toss the anise seeds into a dry pan over low heat and toast until fragrant, stirring frequently (do not burn!) Crush slightly with the back of a spoon.
  2. Combine the masarepa, warm water, salt, toasted anise seeds and sugar, mixing thoroughly. Let mixture stand, covered, for five minutes to allow the cornmeal to fully hydrate.
  3. Form 8 small balls with the dough. Place each ball between 2 sheets of wax paper and with a dinner plate, cutting board, frying pan, or any other flat-bottomed object, and flatten to ¼ inch.
  4. Heat the vegetable oil in a large heavy pot to 350 F. Add the arepas in the heated oil one by one, fry for 3 minutes or until golden brown on both side, turning over once about half way through. You'll know it's time to turn it when the edges get golden, just like a pancake.
  5. Using a slotted spoon, carefully remove the arepas from the oil and drain on paper towels.
  6. Proceed to stuff your face, and prepare for a nap.