Submitted by Elsy Shuford, Bolivar, Mo.
• 1/2 pound corn dough with salt
• 5 Tbsp hard white cheese, finely grated
• 5 Tbsp white cheese, grated
• Oil to fry – enough so the arepitas are submerged when frying them
Knead the dough well, adding in the cheese. Moisten the hands well. Use palms to form round arepitas that are about 2 inches in diameter and 1.5 inches thick. Put arepitas on a tray. Heat the oil in a pan. Add the arepitas, a few at a time, and make sure they are submerged. Fry until golden – about 8 minutes. Served hot as snacks.
