Some of you may not know this about me, but I love me some fried dough. Frybread, doughnuts, beignets, all good! So, Wil made Dominican fritters, arepitas, and I repeat, arepitas are a great addition to the fried dough collection!
Grate 1/2 of a small coconut on the next to finest side of your grater!
In a pot boil 2 cups water, 1 T anise seed, 1/2 t salt, and 3 T sugar.
After you have grated the 1/2 coconut, set aside 1/2 cup for some other of your favorite projects or just eat it!
In a bowl, mix 1 1/2 cups of the finest corn meal (almost like flour) you can find, the coconut, and, in our case, one egg. It was the last egg. Wil said, "you can put 2 or 3 or however you want." And, please remember all of the measurements are my guesstimations based on what I hope I see before he stirs something in! Wil does not measure ingredients.
Add in the slightly, barely, cooled liquid from the stove. The smell at this point is wonderful when the anise, coconut, and corn begin to mix. Stir the batter until it is similar to a quick bread. It will be wetter than a biscuit but not as wet as a cake batter.
Drop by large tablespoons into hot oil, about 1/4 inch deep.
Turn each arepita as it browns on one side.
As you turn them, they end up being almost like three sided morsels.
Enjoy them just out of the pan. They are also good with coffee at breakfast. Wil thought these ones were a little too salty, so he must have added some when I didn't see. But, I rolled some in powdered sugar, and that was also good!
Grate 1/2 of a small coconut on the next to finest side of your grater!
In a pot boil 2 cups water, 1 T anise seed, 1/2 t salt, and 3 T sugar.
After you have grated the 1/2 coconut, set aside 1/2 cup for some other of your favorite projects or just eat it!
In a bowl, mix 1 1/2 cups of the finest corn meal (almost like flour) you can find, the coconut, and, in our case, one egg. It was the last egg. Wil said, "you can put 2 or 3 or however you want." And, please remember all of the measurements are my guesstimations based on what I hope I see before he stirs something in! Wil does not measure ingredients.
Add in the slightly, barely, cooled liquid from the stove. The smell at this point is wonderful when the anise, coconut, and corn begin to mix. Stir the batter until it is similar to a quick bread. It will be wetter than a biscuit but not as wet as a cake batter.
Drop by large tablespoons into hot oil, about 1/4 inch deep.
Turn each arepita as it browns on one side.
As you turn them, they end up being almost like three sided morsels.
Enjoy them just out of the pan. They are also good with coffee at breakfast. Wil thought these ones were a little too salty, so he must have added some when I didn't see. But, I rolled some in powdered sugar, and that was also good!
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