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
Sweet Arepas with Aniseed
Delicious with hot chocolate or café con leche -- that is how we had them before school as children.
Ingredients
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
1 tablespoon sugar
1 1/2 teaspoons salt
3 cups hot tap water
1 teaspoon anise seeds, crushed
4 cups oil for frying
Directions
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°F. 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.
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°F. 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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