Arepitas Fritas con Guacamole (Fried Mini Arepas with Guacamole)

by Erica Dinho on February 24, 2012

Arepas Fritas con Guacamole

Arepitas Fritas are one of those classic Colombian treats that I just love. Traditional Colombian restaurants serve them as an appetizer with guacamole, hogao, chimichurri and ají or, as a side dish with pollo asado or Roasted chicken.

They are a hit at parties, or if you’re alone, a handful along with a glass of refajo makes for a delicious treat!

Buen provecho, guys!



  • About 12 arepitas
  • Vegetable oil
  • 11/2 cups precooked cornmeal
  • 11/2 cups warm water
  • 1 tablespoon butter
  • 1/3 cup queso fresco, crumbled
  • Pinch salt


  1. Combine the cornmeal, warm water, cheese, butter and salt, mixing thoroughly. Let mixture stand for five minutes.
  2. Knead with your hands for about 3 minutes moistening your hands with water as you work.
  3. Form 12 small balls with the dough. Place each ball between your palms, pressing to form a thick patty.
  4. Heat oil in a large nonstick skillet over medium heat, then fry arepas in 2 batches, turning over once, until golden, about 3 minutes per side. Drain on paper towels.
  5. Serve with guacamole, hogao, chimichurri or ají.
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{ 17 comments… read them below or add one }

1 Ben February 24, 2012 at 9:06 AM

Que rica combinacion! Guacamole goes well with any kind of cuisine :)


2 Lyndsey@TheTinySkillet February 24, 2012 at 10:04 AM

Yummy, how perfect to make an appetizer or snack arepas, and with my favorite…guacamole! I will definitley make these soon! Probably this weekend! Thanks Erica, hope your weekend is a good one!


3 Adriana February 24, 2012 at 11:13 AM

Great Erica! Another sauce restaurants in Colombia are serving with these kind of apetizers is like the one you do for ceviche. Very yummi too!


4 Erica February 24, 2012 at 11:51 AM

Adriana- Thank you….I am going to try it!


5 Diana Lopez February 24, 2012 at 11:32 AM

Hi Erica. About how much oil did you use? Enough to deep dry them or just enough to brown them on either side? Thanks!


6 Erica February 24, 2012 at 11:50 AM

Diana- I used about 1/2 cup, enough to brown the arepitas.


7 Kim February 24, 2012 at 7:03 PM

Wow, these look completely irresistible! Love them served with the creamy guacamole.


8 Claudia February 24, 2012 at 7:37 PM

Oh yes – can eat those like candy. Love using the guacamole as an accompaniment. Shall dream of these all evening…


9 nicole February 24, 2012 at 8:18 PM

erica, my kids loved these for their lunch today!, maybe b-c theyre mini, you know kids love anything mini.. even if they eat arepas every morning this was special for them! although i had to use mozz cheese, but still super good! THANKS!!!!


10 Erica February 25, 2012 at 8:16 AM

Nicole, My son loves these arepas!


11 norma February 25, 2012 at 7:51 AM

Another arepa recipe…how cute are these. They remind me of something we make. I wish you lived in NYC. Hope you and the familia are well…


12 Chris February 26, 2012 at 11:56 AM

Oh yeah! These golden coins sound fantastic. I like the idea of them with chimichurri, yum!


13 Monica February 27, 2012 at 12:24 PM

I tried these over the weekend, it was a hit – everyone including the kids love them! Deliciosas!


14 grace February 27, 2012 at 4:16 PM

yum, erica! the guacamole is the perfect accompaniment to your little arepas!


15 Erica March 9, 2012 at 1:56 PM

Thank you everyone!


16 Alisa July 9, 2013 at 2:01 PM

Do you think these could be made ahead of time and frozen? If so would you bake them before or after frozen. I want to use these for a party—they look delicious!



17 Erica Dinho July 9, 2013 at 8:55 PM

Alisa- I always eat them fresh, but you can try it.


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