Arepitas de Maiz (Cornmeal Fritters) is a delectable side dish that can also be served as party food and is so easy and quick to make.
Arepitas de Maiz (Cornmeal Flour Fritters) can often be found even in the most humble Dominican eatery as part of el plato del día --an inexpensive Dominican lunch meal-- and on the dining table of countless Dominican homes on any given day.
This was one of my mom's favorite dishes. You can imagine that I have eaten more than my lifetime allotment of Arepitas de Maíz. My mom could make them with her eyes closed, and so can I now.
There is a secret to making The World's Best Cornmeal Fritters™. It's a little seed that packs a potent flavor...
About our recipe
Arepitas de Maiz (Cornmeal Fritters) are popular throughout the country, and while there may be small differences in each family's corn fritter recipe, the differences are just that: small. They should taste very similar to each other.
Aside from the aniseed, I think the other key ingredient in this is the little bit of sugar in it. This does not produce sweet cornmeal fritters; the sweetness is very subtle, and it just works well.
This is my mom's recipe, it's so easy to make, and I love it, I hope you do too. But if you have a different way to make these, I'd love to hear about it too.
Cornmeal Fritters [+ Video]
- 1 cup of cornmeal
- ¼ cup + 2 tablespoons of milk
- 2 large eggs
- ¾ teaspoon of salt
- 1 teaspoon of aniseed
- 1½ teaspoon of sugar
- 1 cup of oil for frying
- Mixing ingredients: Mix cornmeal, milk, eggs, salt, aniseed, and sugar. Cover and let it rest in the fridge for an hour (this step is optional, see notes)
- Frying: In a frying pan heat the oil over medium heat. Pour the mix one spoonful at a time into pan, making small thick pancakes. Fry and turn till golden brown on both sides.
- Serving: Serve hot as a side dish, as finger food, or to accompany an afternoon drink (cocoa, coffee, or fruit shake).