Boliarepitas (Colombian Cheese-Arepa Balls)
- Vegetable oil for frying
- 2 cups precooked cornmeal
- 2 cups warm water
- 1 cup shredded mozzarella cheese
- ¼ cup grated parmesan cheese
- Pinch salt
- Combine the cornmeal, warm water, cheese, and salt, mixing thoroughly. Let mixture stand for about 7 minutes.
- Knead with your hands for about 3 minutes moistening your hands with warm water as you work.
- Form 24 small balls with the dough.
- Heat oil in a large nonstick skillet over medium heat, then fry boliarepas in 2 or 3 batches, turning over once, until golden, about 3 minutes per side. Drain on paper towels.
These Boliarepas are fairly simple to make and are delicious. The inside becomes soft and cheesy, while the outside forms a very thin, crispy shell. They are a perfect party food, and they always go fast. So, if you’re serving a crowd, you might want to double the recipe. They are absolutely fantastic!
This time my oldest son helped me make them, mixing the cheese into the masa. The problem was that we nibbled them hot as they came off of the stove and I didn't have many left for the pictures!
I usually serve them with Hogao, Guacamole, Salsa Rosada and Ají.
Oh, I like the sound of these. I'm pretty sure I'd find them addictive!
Great help you got! These are ooey gooey balls of wonderfulness.
These remind me of the cheese puffs or rolls that the Brazilian steakhouse makes here, I have to try these guys, Erica.
Wowzie Erica These looks fantastic! So puffed and seems like they are almost hollow. I can imagine how they would go in no time in a party.
Jenn and Seth (@HomeSkilletCook)
these look delicious! i'm so in the mood for something cheesy, these sound perfect!
I love arepas and I love cheese...these sound perfect to me!
cheesy and easy, two of my favorite food qualities! 🙂
We made these arepitas for a party over the weekend and they were fantastic, thanks.
Thank you, everyone!
Well we had a Colombian dinner party a couple nights ago and I decided to make these for appetizers while the sancocho and beans finished. I was afraid they would be a little too close to arepas, which we were also having, but what I great decision it was to make these! They have a lighter fluffier and chewier consistency than arepas and went over great! I liked them best with salsa rosada. I made them smaller than usual I am guessing because I got 36 or so out of the recipe. I cooked them in a deep fryer for 3 minutes and they came out perfect. Thanks as always Erica!
can i use PAN masaarepa to make these?