These tasty cornmeal cakes can be found grilled, baked, or fried in several Latin American countries. We love this Colombian version—the outside fries up crisp and golden, while the cheesy middle stays wonderfully moist. They can be eaten as a side dish or paired with hot chocolate for an afternoon snack. From: http://www.epicurious.com/recipes/food/views/Colombian-Arepas-239943
- 1 cup(s) arepa flour
- 1 cup(s) crumbled ricotta salata or grated mozzarella
- 1 cup(s) water
- 2 tablespoon(s) water
- 1/4 cup(s) vegetable oil
- Toss together arepa flour, cheese, and 1/8 teaspoon salt in a bowl, then stir in water until incorporated. Let stand until enough water is absorbed for a soft dough to form, 1 to 2 minutes (dough will continue to stiffen).
- Form 3 level tablespoons dough into 1 ball and flatten between your palms, gently pressing to form a 1/4-inch-thick patty (2 1/2 to 2 3/4 inches wide), then gently press around side to eliminate cracks. Transfer to a wax-paper-lined surface. Form more disks with remaining dough in same manner, transferring to wax-paper-lined surface.
- Heat oil in a large nonstick or cast-iron skillet over medium heat until it shimmers, then fry arepas in 2 batches, turning over once, until deep golden in patches, 8 to 10 minutes total per batch. Drain on paper towels.
- Read More http://www.epicurious.com/recipes/food/views/Colombian-Arepas-239943#ixzz1P7DwPe21
This recipe is a personal recipe added by Mattadri and has not been tested or endorsed by MyRecipes.
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Colombian Arepas Recipe at a Glance
- COURSE: Appetizers