Growing up in Venezuela meant eating tons of dishes that use as their base, precooked corn meal – the flour used to make arepas. These lesser known recipes, such as bolitos, arepas, arepas dulces (sweet arepas), and bolitas de queso, this recipe, were always a family favorite.
Bolitas de queso are basically fried cheeseballs, so these are not for everyday consumption, but perfect for a party appetizer or for an indulgent treat. We used to make them on Sundays at my house growing up.
- 2 CUPS WATER
- 1 TEASPOON SALT
- 1½ CUPS PRE-COOKED CORN MEAL FOR AREPAS (PAN IS A COMMON BRAND)
- 1 CUP HARD WHITE CHEESE (QUESO DURO, OR PARMESAN)
- 2 CUPS VEGETABLE OIL FOR FRYING
- In a large bowl, mix water and salt until the salt dissolves.
- Slowly add corn meal. Mix with your hands, using circular movements, making sure everything is mixed well. Rest for 5 minutes. Add the grated cheese.
- In a deep frying pan, heat vegetable oil over medium heat until it reaches 350º F.
- Divide dough into small, 1-inch balls. Fry them each for two minutes, or until golden. Drain them in a dish lined with paper towels.
- Serve them warm, with guasacaca on the side or any dipping sauce of your choice.
For a tasty accent, I sometimes add 1/2 cup spinach to the dough mix.