Patricia McCausland-Gallo

Egg-filled corn fritters

Arepas de huevo

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Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
The Food and Cooking of Colombia and Venezuela
The Food and Cooking of Colombia and Venezuela

By Patricia McCausland-Gallo

Published 2015

  • About

These delicious double-fried corn fritters will send you off to work with energy for a whole day. Street vendors sell them in the old walled city of Cartagena de Indias, the magnificent jewel of the Caribbean, and visitors marvel at the egg cooked inside with the yolk soft or hard, as they wish.

Ingredients

  • 175 g/6 oz/1½ cups pre-cooked white cornmeal
  • 350

Method

  1. Place the cornmeal and salt in a bowl and mix together. Add the warm water and stir in with a fork, then use your hands to blend the ingredients to a rough dough. Cover the bowl and set aside for 5 minutes.

  2. Turn the dough out on to a work surface