Arepitas de Maiz

Combine corn flour, sugar, and salt in a large mixing bowl and whisk together to ensure even distribution of seasonings.

Create a well in the center of the dry ingredients and crack the egg into it, then add milk and stir until a thick, cohesive dough forms.

Knead the dough with your hands for 2-3 minutes until smooth and slightly elastic, adding water a few drops at a time if too dry.

Let the dough rest for 5 minutes to allow the corn flour to fully hydrate and the mixture to come together.

Divide the dough into 8 equal portions and shape each into a ball, then gently flatten between your palms to create thin, disc-shaped arepitas about ¼-inch thick.

Heat the oil in a large skillet over medium heat for 2 minutes until shimmering.

Carefully place the arepitas in the hot oil in batches, taking care not to overcrowd the pan.

Fry for 3-4 minutes on the first side until golden brown and crispy.

Flip each arepita and fry for another 2-3 minutes on the second side until evenly golden and cooked through.

Transfer the cooked arepitas to a paper towel-lined plate to drain excess oil, then serve warm.