3 cups precooked white cornmeal
1 tablespoon sugar
1 1/2 teaspoons salt
3 cups hot tap water
1 teaspoon {anise seeds}, crushed
4 cups oil for frying

Place the cornmeal, sugar and salt in a bowl and mix with a fork. Add the water and anise seeds, and mix with your hands for about 1 minute, or until you have a soft homogenous mixture.

Divide into 12 to 14 equal balls of dough.

Place the balls between 2 sheets of plastic and with a heavy pan or pot cover flatten to 1/4 inch.

In a deep heavy pot, heat the oil to 325°F. Add the arepas one by one so that they don't stick to each other.

Cook about 2 to 3 minutes on each side. Remove them from the pot with a slotted spoon and drain over paper towels. They should look golden brown.

Serve immediately.