It is summertime and I love to be outside, enjoy the sun, and share yummy food with friends. When cooking during hot days like today, I make sure I prepare lighter fares. Nothing too heavy. That is why when I started to crave arepitas de maiz (Dominican corn fritters) I had to rethink my traditional recipe as it calls for corn meal and the result, I have to admit, is a bit denser than what I was hoping for today. So, instead of using corn meal I decided to play up a new recipe, inspired by the favors of the Dominican arepitas de maíz and the fun shape of the Puerto Rican surullitos de maíz (Puerto Rican corn fritters) but one that would be lighter and puffier, perfect for summer gatherings.
To achieve such great idea, I used Maseca Centroamericana which is instant corn masa flour, ideal to prepare Central American dishes like pupusas, cakes, tortillas, horchata, tamales, nacatamales and many more tasty dishes including your own creations, like I did today. By using this Maseca corn flour, baking powder, eggs, spices and creamed corn, I was able to come up with a sensational recipe that is just perfect to share with your loved ones this summer. The secret ingredient that makes these corn fritters taste like the traditional Dominican arepitas is the anise seed. You can omit the anise seed if you would like but the taste is mild while still adding a touch of mystery flavor that people will be asking about.
Making the fritters stick-shaped adds a festive touch and looks so pretty for any occasion.
Once fried, the fritters are crispy, but lighter inside. The key was replacing corn meal with corn flour. Keep in mind that corn flour is finely ground cornmeal, not corn starch.
These corn fritters sticks will be so popular with kids of all ages and everyone will be dipping them and having fun while eating.
These would look beautiful in any party.
For more delicious recipes made with Maseca visit the Maseca website.
- 2 cups instant corn flour (I used Maseca Centroamericana)
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper
- 1 teaspoon paprika
- 2 teaspoons anise seed
- 1 teaspoon sugar
- 3 tablespoons baking powder
- 2 tablespoons melted butter
- 2 beaten eggs
- 1 can (15 ounces) creamed corn
- Mix together dry ingredients: flour, sugar, salt, cayenne, paprika, anise, garlic powder and baking powder.
- Add butter, eggs and creamed corn.
- Mix well until a dough is formed.
- Take a small portion of the dough and form thin (close to ½ inch) short sticks by rubbing your hands together to make the stick shape.
- Fry sticks in very hot oil (about 350 F) for 2 to 3 minutes or so, until golden brown.