Fried Bread (Arepas)

Arepas

 Is what Puerto Rican people call them. I love them enough to eat them until I get sick LOL. I have never met anyone who did not like them after I made them.They are sometimes flavored with Sason which is made by Goya foods.

These are served as dinner rolls but you don't butter them

How To Make

Best way is to use self rising flour. I'm not one to measure so I'll do my best.

I use about 3 cups of flour

1 tsp salt

I use 1 tsp of garlic and onion power (but you don't have to) in mine

1 tbsp vegetable oil.

Add water slowly to make dough ball.

Kneed it till its smoothe.

Don't worry if you put to much water because you can add more flour.

I leave it sit for at least an hour before using.

Then kneed a little.

Take pieces of dough about the same size as a medium meatball (2 inches) and roll each ball smoothe. Slap it flat in the palm of your hand once, then work it around with thumb, fore-finger, and middle finger to stretch it a bit but make sure not to put it to thin or it will be like a cracker.

Lay flattened dough on a plate not touching each other.

I have a deep skillet which I fill halfway with vegetable oil ( can use corn oil also).

Make sure oil is really hot and keep it hot, gently place dough into oil and fry until a light color as french fries on both sides.

Puerto Rico

Over 1,000 miles from the Florida coast, the commonwealth of Puerto Rico consists of a large main island and several smaller ones.

Many who visit for the first time are surprised because of the difference between Puerto Rican cuisine and Mexican fare, but Puerto Rican food is actually a blend of Spanish, African, and indigenous Taino cooking. To produce the unique flavors and color found in Puerto Rican food, generous amounts of two seasoning mixtures, adobo and sofrito, are added to many dishes.

Adobo is usually rubbed into meat prior to roasting, while sofrito most often serves as a pesto base for stews, rice, and beans. A regular dinner in Puerto Rico consist of pork, chicken, or beef served up with plantains and a side of rice and beans and arepas. Arroz con pollo (chicken and rice) and meat pies called pastelon de carne are two savory favorites.


Specially designed to ensure maximum comfort when stapling a schadenfreude

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Comments 20 comments

eovery profile image

eovery 6 years ago from MIddle of the Boondocks of Iowa

I love fried bread.

Keep on Hubbing


Scent profile image

Scent 6 years ago from Berwick, PA Author

I discovered there are other recipes for fried bread, that is why I have to say this is a traditional Puerto Rican way I was taught by a Puerto Rican. I got the idea to write this here because someone requested instructions on FaceBook


maggie 6 years ago

OMG thank u this is what i have been in search of my grandmother use to make this for me all the time she recently passed and this is a recipe i never had the chance to get! thank u so much i will be doing it this weekend!


Scent profile image

Scent 6 years ago from Berwick, PA Author

maggie... you are most welcome


EvaMac profile image

EvaMac 5 years ago from Montreal, Canada

This is something I'd like to bake soon. My Venezuelan co-workers are telling me that arepas need to be fried and then baked in the oven. Do they have to be made from corn-flower or may I use any other?


Marie 5 years ago

Hello EvaMac.. this method is Puerto Rican which is fried only and made of white flour


MarciaGarciaLinde 5 years ago

Growing up we would visit our relatives and they would make something like this. I always thought it was called Pompleenees(sp). Now there is no one left who can give me the recipe. I am thinking this is the recipe...although I thought they were sweet. I could be wrong on this as it was over 30 years ago.

Thank you very much for helping me find a recipe that brings up such wonderful memories!

Marcia


mel 4 years ago

How much water do u need?


Scent profile image

Scent 3 years ago from Berwick, PA Author

I use self rising white flour... I never heard of baking them


Scent profile image

Scent 3 years ago from Berwick, PA Author

nothing is measured just use enough water to make a dough


teenita 3 years ago

that's how we made our arepas but we always baked them never fried because i was taught from my moms side but my dads side always fried so i think it may depend where on the island your from


Scent profile image

Scent 3 years ago from Berwick, PA Author

my former in-laws are from Vieques, PR


Med 3 years ago

Puerto Rican Arepas have cheese in the middle. White queso fresco. Theses are called something else.


Carmen G. 2 years ago

Thank you!!!!! I wanted to pair of my New Years dish of Orejas de

Cerdo with Biscos = ( Pigs ears with black eyed peas.) It is a delicious

Accompaniment. You can also have it with white rice.

Do you have a recipe for Domplines they are similar to Arepas but have a

light sweetness and may have eggs, they are shaped like a small croquette and are lighter then Arepas and so delicious. My Mother's friend that made them for us was from Ponce P.R. she made them for us when we

went to Orchard Beach every summer. Again, Thank you.


Jany 2 years ago

If possible, its best if we had the measurements of the ingredients please.

Thanl you for sharing :-)


Millie 23 months ago

My grandmother made something like this, but out of cornmeal with either cheese or beef in the middle. Her father was 100%Taino Indian. Has anyone heard of the cornmeal ones? I would love to have the recipe


Julia 15 months ago

we call them donplines or domplines


mar 14 months ago

Just to clear things up a bit for those who say its baked or not, in Puerto Rico, they are fried, and if I believe, Venezuelans and Colombians bake them. In PR, there are also 'arepas de coco' which are made with coconut milk and are usually eaten with cheese.


Lilly 13 months ago

Thank you so much.....I never did learn to make these. Perfect


Steffy 2 months ago

I have family roots in Barbados, Grenada, and Trinadad. We make them with coconut milk. We eat them for breakfast. They are never stuffed. I love them.

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