These plantain arepas are crispy on the outside, soft on the inside, and slightly sweet. A delicious gluten-free breakfast or snack!
Plantain Arepas (Crispy, Gluten Free & Easy)
If you’ve never tried plantain arepas, prepare to fall in love. They are crispy, slightly sweet, and honestly… kind of addictive.
Not only are they naturally gluten free, but they are also super easy to make. Plus, they use simple ingredients you probably already have at home.
Even better, they work for breakfast, lunch, or snacks. In other words, they are the kind of recipe you’ll keep making on repeat.
Why You’ll Love These Plantain Arepas
First of all, the texture is everything. They are crispy on the outside while staying soft and tender inside.
In addition, the natural sweetness from ripe plantains makes them extra flavorful without needing much sugar.
Finally, they are super versatile. You can serve them plain, stuffed, or topped with your favorite fillings.
Best Plantains for Arepas
For best results, always use ripe plantains. Look for yellow skins with black spots.
However, avoid green plantains. Those are better for tostones, not arepas.
How to Make Plantain Arepas
First, boil the plantains with the skin on until tender. This usually takes about 8 to 10 minutes.
Then, mash them using a potato ricer. This gives you a smoother texture compared to using a fork.
Next, mix in the arepa flour (like masa arepa), salt, butter, and a little sugar.
After that, let the dough rest for about 5–10 minutes. This helps the cornmeal absorb moisture.
Then, flatten the dough to about 1/4 inch thick. Thinner arepas get crispier, which is exactly what we want.
Finally, cook them in a skillet over medium-low heat for about 4–5 minutes per side until golden.
Serving Ideas
You can enjoy these in so many ways. For example:
- Stuffed with shredded cheese (my favorite)
- Filled with chicken or beef
- Served with butter for a simple snack
Personally, I like to use two arepas and sandwich the filling inside. More cheese = better life.
Make Ahead Tips
Good news: these are great for prepping ahead.
You can store the dough in the fridge and cook it later. Alternatively, cook them in advance and reheat in a toaster oven.
Either way, they stay delicious.
I hope you try these plantain arepas! If you do, tag me @livingsweetmoments so I can see your creations.
Plantain Arepas
Ingredients
For Plantain Arepas
- 2 Ripe Plantains
- 1/2 cup Pre-cooked cornmeal (masarepa, like PAN)
- 4 tablespoons Butter
- 1 teaspoon Salt or more to taste
- 1/2 teaspoon Sugar
For Topping
- 1 cup Shredded Cheese optional
Instructions
- Cut the ends, then slice the plantains into 2–3 pieces (leave the skin on)
- Mash using a potato ricer or fork until smooth
- Add the masa harina, salt, sugar, and butter. Mix well with a spoon. The dough should be soft but not sticky
- Leave the dough to rest for 5-10 minutes
- Place dough over a sheet of parchment paper and flatten with your hands until the dough is 1/4" thick
- Cut out arepas using a 3" diameter cookie cutter
- Heat a griddle or skillet on medium-low. Spray the surface with nonstick spray
- Cook for 4–5 minutes per side until golden brown and crispy on the outside. Keep heat on medium-low so the outside crisps without burning before the inside warms through
- Serve with shredded cheese and enjoy
Notes
• If dough feels too wet, add 1–2 tablespoons more cornmeal
• If too dry, add 1–2 tablespoons warm water
• Thinner arepas will be crispier
• Store leftovers in fridge and reheat in skillet or toaster oven
Nutrition
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