Air-Fryer Arepas: A Quick, Easy, And Healthy Treat

Arepas are a type of cornmeal cake that can be traced back to the region that is now Colombia, Venezuela, and Panama. They are usually cooked on a pan called a budare but can also be grilled, baked, or fried. While Venezuelan arepas tend to be smaller and thicker, Colombian arepas tend to be sweeter, thinner, and stuffed with cheese. Arepas can be enjoyed plain, on the side of dishes, or cut into a pita pocket and stuffed with fillings such as rice, beans, vegan barbacoa, jackfruit taco meat, or guacamole.

Now, can you make arepas in an air fryer? The short answer is: yes! While some people have had less successful attempts at making arepas in an air fryer, others have shared that grilling the arepas on a pan first and then putting them in the air fryer yields good results. One person shared that they cooked the arepas on a pan for a few minutes until a thin crust formed and then put them into the air fryer at 280-300 degrees Fahrenheit for about 10 minutes.

Air-fried arepas recipe

Air-fried Arepas

Arepas are a type of food made from ground maize dough or cooked flour. They are commonly eaten in Colombia, Venezuela, and Panama and can be grilled, baked, or fried. Here is a recipe for air-fried arepas.

Ingredients:

• 1 heaped tsp sea salt
• 2 cups of areparina (a.k.a. masarepa – not cornmeal or masa harina // we mixed white and yellow from PAN and GOYA brands – see notes for masa harina modification)
• 1 Tbsp avocado, coconut, or vegan butter for cooking (if avoiding oil, just omit and be sure your pan is non-stick)

Method:

Preheat the air fryer to 350 degrees F (176 C). Line the air fryer basket with parchment paper.

In a large mixing bowl, add water and salt. Stir to combine and dissolve salt.

Slowly add the areparina and stir with a whisk or your hands until a loose dough forms. You are looking for a dough that doesn’t easily stick to your hands, is moldable and moist, and can be rolled into a ball.

Once you have that consistency, cover the bowl with a towel for 5 minutes.

Uncover the bowl and grab a large handful of dough. Roll it into a ball (this recipe should make 6 large arepas, but it could also make 8-10 smaller arepas).

Carefully press the ball between your palms to form a roughly 1/2-inch thick disc (for thinner, crispier arepas, press closer to 1/4 inch). If the dough cracks a lot on the sides, add 1-2 more tablespoons of water.

Once the arepas are formed, heat a large cast-iron or non-stick pan over medium-high heat. Add a little oil and swirl to coat. Add the arepas to the pan, giving them a little room in between so they don’t touch. Cook for 2-3 minutes or until deep golden brown (a few blackened spots are OK). You are looking to form a crust.

Transfer the arepas to the air fryer basket and air fry for 10-15 minutes or until slightly puffed up and a little more golden brown in color.

Let the arepas cool for 5-10 minutes and serve while they’re warm but not piping hot.

To enjoy, slice the arepas in half and enjoy as is, spread both sides with vegan butter and a little maple syrup, or cut the arepa 3/4 of the way around, leaving a seam on the edge so you can “stuff” it like a pita. Fillings could include black beans, rice, guacamole, or even vegan barbacoa!

Tips:

• Arepas can be enjoyed plain, on the side of dishes, or cut into a “pita pocket” and stuffed with savoury or sweet fillings.
• Arepas can be reheated in a 350-degree F (176 C) oven until warmed through.
• If you don’t have masarepa, you can substitute it with 1 1/2 cups masa harina, 1/4 cup coconut flour, and 1/4 cup gluten-free flour or arrowroot starch.

Arepas dough consistency

The dough for arepas should be soft, moist, and sticky, but not wet. The dough should be mouldable and not crumbly or tacky. If the dough is too dry, you can add a little more water to moisten it. If the dough is too wet, you can add a pinch of cornmeal at a time until the consistency is right.

To make the dough, you will need to combine water and salt in a large bowl. Gradually stir in the cornmeal until a soft and moist dough forms. You can use your fingers or a spoon for this step. Cover the bowl and let the dough rest for about 5-10 minutes.

If you are using pre-made dough, it should be easy to work with. If the edges of the dough crack easily or it feels too dry, you can add a little more water to moisten it.

Arepas fillings

Arepas are incredibly versatile and can be stuffed with a variety of fillings. Here are some ideas for arepas fillings:

Vegan Fillings:

• Instant Pot refried beans
• Vegan mozzarella cheese
• Tofu scrambled 'eggs'
• Mushroom 'gyros'
• Vegetables (like cucumber, tomatoes, pickled red onions, etc.)
• Dairy-free cheese for arepa con queso
• Scrambled tofu + sliced tomato (or salsa) + avocado
• Refried beans + dairy-free cheese + (optional) avocado
• Shredded jackfruit/mushrooms + avocado (or guacamole) + lettuce + tomato
• Shredded jackfruit/mushrooms + pickled red onions + lettuce
• Mushrooms + chimichurri sauce
• Sweetcorn + dairy-free cheese
• Sautéed spinach + mushrooms + dairy-free cheese
• Refried beans/black beans + sweet potato/plantain + (optional) dairy-free cheese and/or pickled red onion
• Refried beans + sweet potato + avocado + pickled red onions
• Grilled/roasted vegetables + chimichurri + (optional) dairy-free cheese

Non-Vegan Fillings:

• Shredded or sliced cheese, most commonly Guayanés, a soft, slightly sour fresh cheese similar to low-moisture mozzarella (you can use mozzarella if you'd like)
• Waxy-fleshed avocados similar to the Fuerte cultivar
• Shredded chicken
• Black beans
• Chicharrón (crispy pork skin)
• Shredded stewed beef
• Cuts of grilled beef
• Carnitas
• Chipotle chicken
• Spicy chicken
• Shredded chipotle jackfruit
• Sweet potatoes
• Avocado
• Tomato
• Chimichurri and aioli sauces
• Halloumi
• Fried plantains
• Pickled red onion
• Magic Green Sauce
• Pulled pork

Arepas cooking methods

Arepas are cornmeal cakes that originated in the region that is now Colombia, Venezuela, and Panama. They can be cooked in a variety of ways, including grilling, baking, and frying. Here are some common methods for cooking arepas:

Traditional Method

Arepas are traditionally cooked on a pan called a budare. First, a loose dough is formed by dissolving salt in water and slowly adding masarepa, a special pre-cooked corn flour. The dough is then shaped into balls and flattened into discs. They are then pan-fried to form a crust and finished in the oven to ensure the centres are cooked through.

Air Fryer

Some people have experimented with cooking arepas in an air fryer. One method involves first grilling the arepas on a pan and then placing them in an air fryer at 280-300 degrees Fahrenheit for about 10 minutes. This method may help to avoid the "grilled corn" smell that can linger when arepas are cooked entirely on a pan.

Deep Frying

For an especially indulgent treat, arepas can be deep-fried. This method is less healthy but results in a crispy, golden exterior. Deep frying is a traditional method for cooking arepas in Venezuela.

Baking

Arepas can also be baked in the oven. This method may be preferable if you want to avoid using oil or if your arepas tend to come out too dry when fried. The baking method involves shaping the dough and placing the arepas on an oiled skillet for about 10 minutes, flipping them occasionally. They are then transferred to an ungreased baking sheet and baked in the oven at 300 degrees Fahrenheit for an additional 10 minutes, or until golden brown and crispy.

Regardless of the cooking method, arepas are typically stuffed or served with various accompaniments such as cheese, avocado, or beans. They can be enjoyed plain, on the side of a dish, or cut into a "pita pocket" and stuffed with fillings.

Arepas history

Arepas are cornmeal cakes that originated hundreds of years ago in a region that now makes up Colombia, Venezuela, and Panama. The word 'arepa' comes from the Cumanagoto word 'erepa', which means 'cornbread'. The dish is thought to be thousands of years old, with the first record of the existence of arepas dating around 3,000 years ago in what is now Colombia. In Venezuela, the first record of the dish is estimated to be around 2,800 years ago.

Anthropological evidence suggests that Venezuelans have been making and eating arepas for more than 2,000 years. Before Spanish colonisation, cornmeal patties were already traditional in the territory that is now Colombia and Venezuela. Maize grew abundantly across the land, and indigenous tribes learned to cultivate it. The Cumangoto tribe called the corn ingredient and the beloved pansito 'erepa'. Through phonetic evolution and foreign influence, 'erepa' became 'arepa'.

Initially, arepa flour was made by grinding maize at home. In the 1950s, Venezuelan engineer Luis Caballero Mejías invented precooked arepa flour, which became an instant success. The flour is mixed with water and salt, and occasionally oil, butter, eggs, and/or milk. The flour is already cooked, so the blend forms into patties easily. After being kneaded and formed, the patties are fried, grilled, or baked.

Arepas can be grilled, baked, fried, boiled, or steamed. They can be served with a variety of accompaniments and fillings, such as cheese, meat, avocado, or diablito (deviled ham spread). They can also be split to make sandwiches. Venezuelan arepas are commonly filled with a great variety of different fillings, from beef and avocado to cheese, varying widely by the location of where they are sold and the ingredients that can be obtained. Colombian arepas tend to be sweeter, thinner, and stuffed with cheese, while Venezuelan arepas tend to be smaller and thicker.

Frequently asked questions