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Ease of Preparation: Easy

Preparation Time: 20 min

Cook Time: 25 min

Servings: 1 dozen to fourteen 6-inch arepas

Recipe By: Patricia McCausland-Gallo

From:  Secrets of Colombian Cooking
Used with permission of Hippocrene Books

Other Appetizers & Snacks

print version

Sweet Arepas with Aniseed

Delicious with hot chocolate or café con leche -- that is how we had them before school as children.

3 cups precooked white cornmeal
1 tablespoon sugar
1 1/2 teaspoons salt
3 cups hot tap water
1 teaspoon anise seeds, crushed
4 cups oil for frying
Place the cornmeal, sugar and salt in a bowl and mix with a fork. Add the water and anise seeds, and mix with your hands for about 1 minute, or until you have a soft homogenous mixture.

Divide into 12 to 14 equal balls of dough.

Place the balls between 2 sheets of plastic and with a heavy pan or pot cover flatten to 1/4 inch.

In a deep heavy pot, heat the oil to 325°. Add the arepas one by one so that they don't stick to each other.

Cook about 2 to 3 minutes on each side. Remove them from the pot with a slotted spoon and drain over paper towels. They should look golden brown.

Serve immediately.
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