Skip to Content

Dominican Arepitas de Maíz

  • Save Recipe
  • Prep 10 min
  • Total 20 min
  • Servings 15
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to make?
  • Save
  • Share
  • Keep Screen On
by: Melissa Baily
Updated Jul 20, 2017
  • Save
  • Share
  • Keep Screen On


  • 1 1/2 cups corn meal
  • 1/2 teaspoon baking powder
  • 1 cup milk
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 2 eggs, beaten
  • Oil for frying


  • 1
    Combine corn meal and baking powder. Set aside.
  • 2
    Add milk, butter, salt, and sugar to sauce pan and heat over medium high until milk is warm and sugar, butter, and salt have dissolved.
  • 3
    Remove pan from the heat and add corn meal mixture.
  • 4
    After well combined, add eggs and mix well.
  • 5
    Drop one tablespoon at a time in a skillet with very hot oil and cook until golden brown, turning once on each side.

Expert Tips

  • tip 1
    Arepitas are better enjoyed warm.
  • tip 2
    Fry one arepita, try it and adjust salt level to taste.
  • tip 3
    If the final mixture is too runny or too dense, you can adjust the texture with extra warm milk or extra corn meal.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • There are many variations in Latin America as to what an arepa is. In the Dominican Republic, these mini fried patties are called arepitas and are made with corn. These arepitas de maíz are a childhood favorite for many Dominicans. They are easy to make and they can be enjoyed as a side dish, main meal or as a snack, as well as a breakfast option with a cup of hot chocolate on the side.
© 2024 ®/TM General Mills All Rights Reserved