Crispy Arepas with Avocado & Cheese
Golden, fried corn cakes stuffed with creamy avocado and melty cheese. These Venezuelan-Colombian classics are crispy outside, soft inside, and ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 485
- Protein
- 8g
Ingredients
- 1.5 cups pre-cooked arepa flour (masarepa)
- 1.5 cups warm water
- 1 whole avocado, ripe
- ½ cup white cheese (queso fresco or mozzarella)
- ½ cup neutral cooking oil
- ½ tsp salt and black pepper
Instructions
- 1
Mix arepa flour with warm water and salt until a smooth, thick dough forms. Let rest 3 minutes.
- 2
Mash avocado in a small bowl with a pinch of salt and black pepper.
- 3
Divide dough into 4 equal balls. Flatten each into a disc, add a spoonful of avocado and cheese to the center, then seal and reshape into a flat cake.
- 4
Heat oil in a 10-inch skillet over medium-high until it shimmers, about 90 seconds.
- 5
Slide arepas into hot oil and fry 3–4 minutes per side until deep golden brown and crispy.
- 6
Transfer to a plate lined with paper towels. Serve hot.
Tools you’ll need
- 10-inch skillet
- small bowl
- measuring cups
- spoon
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