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.


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