Colombian Arepuelas (Fried Arepas with Anise Seeds)

Colombian Arepuelas (Fried Arepas with Anise Seeds)

AREPAS!

I happen to be a lucky Puerto Rican girl who married a half Colombian and half Puerto Rican man! Talk about delicious food cultures, I could gain 10 lbs just walking into a Colombian restaurant (can anyone say Bandeja Paisa?) Anyhow, I’d never been exposed to Colombian cuisine until meeting the hubster, and in order to properly perform my wifely duties, I decided to learn how to make a cultural staple, arepas.  Arepas are as essential to Colombian meals as bread is to the Italian table.  It’s not a meal if there’s not an arepa somewhere on the plate.  This dish, arepuelas, or anisitas (rough translation: little anise ones) are a slightly sweet and uber delicious breakfast option native to the Atlantic Coast region of Colombia.  Serve these bad boys up with a good, strong cup of Juan Valdez’s addictive elixir, and some yummy farmer’s cheese (queso fresco).  It’s hard not to have a moment with these.

Ingredients

  • 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
  • ½ tsp of salt
  • Vegetable oil for frying
Read the whole recipe on Delish D'Lites