Colombian arepuelas are a homemade preparation made with wheat flour, egg, milk, and sugar, fried in small portions until golden and soft. Although their name is similar to arepa, they are not made with corn; the mixture is closer to a light frying batter.
In Colombia, they are often eaten as a snack, quick breakfast, or afternoon treat, especially with coffee, hot chocolate, or agua de panela. Current Colombian recipe sources recognize them as a simple traditional preparation made with basic pantry ingredients.
Ingredients
- 160 g all-purpose wheat flour (about 1 1/4 cups)
- 180 ml whole milk (3/4 cup)
- 50 g egg (1 large egg)
- 30 g sugar (2 tablespoons)
- 30 g melted butter (2 tablespoons)
- 2 g salt (1/4 teaspoon)
- 2 g baking powder (1/2 teaspoon)
- 2 ml vanilla extract (1/2 teaspoon)
- 750 ml vegetable oil for frying (3 cups)
Preparation
- Prepare the batter, place the flour, sugar, salt, and baking powder in a bowl. Add the egg, milk, melted butter, and vanilla, then whisk until you get a thick, smooth batter with no large lumps.
- Rest the batter, let the mixture sit for 8 to 10 minutes so the flour hydrates. The texture should be thicker than crepe batter but looser than bread dough; it should fall slowly from a spoon.
- Fry the arepuelas, heat the oil over medium heat. Scoop portions of batter with a spoon and carefully drop them into the hot oil. Fry only a few at a time for 2 to 3 minutes per side, until puffed and golden.
- Drain and serve, remove the arepuelas with a slotted spoon and place them on paper towels. Serve them hot, while they are still soft inside and lightly crisp outside.
Practical tips
Do not make the batter too runny, or the arepuelas will turn flat and absorb more oil.
Keep the oil over medium heat. If it is too hot, they will brown outside before cooking through.
You can adjust the sweetness depending on how you serve them. If you plan to add honey, jam, or panela syrup, do not add too much extra sugar to the batter.
Use the same spoon size for each portion so they cook evenly.
Traditional variations
In some Colombian homes, a pinch of cinnamon is added for extra aroma.
There are also less sweet versions, served with fresh cheese or butter.
Some families make them thinner by dropping less batter into the oil, while others prefer thicker, fluffier arepuelas.
Traditional serving style
Serve arepuelas hot, freshly fried, as a homemade snack or breakfast. Traditionally, they are enjoyed plain or sprinkled with a little sugar, and they pair very well with hot drinks such as Colombian coffee, hot chocolate, or agua de panela.
Recommended accompaniments
- Colombian coffee
- Hot chocolate
- Agua de panela
- Fresh cheese
- Butter
- Honey or panela syrup
- Homemade jam
Food fact
Arepuelas show a very everyday side of Colombian cooking: quick, affordable, family-style recipes made with just a few ingredients. Unlike many regional corn arepas, these belong to the group of homemade wheat-flour fritters, similar to simple sweet masitas or torrejas.
Frequently Asked Questions
No. Although the name is similar, arepuelas are usually made with wheat flour, milk, egg, and sugar, while traditional Colombian arepas are usually made with corn. Arepuelas have a softer, fluffier texture, closer to a homemade sweet fritter.
They turn greasy when the oil is not hot enough or when the batter is too thin. Use medium heat and wait until the oil is hot before frying. The batter should fall slowly from a spoon, not pour like a completely liquid mixture.
Yes, you can make them without baking powder, but they will be less fluffy. Baking powder helps them puff slightly and gives them a softer center. For a simple homemade version, use only a small amount.
The most common version is lightly sweet, but not overly sugary. That is why they can be served plain, with sugar, with fresh cheese, or with butter. In many homes, they are adjusted according to family taste and available accompaniments.
