Prep 15 mins
Cook 20 mins
Taken from epicurious .com and posted for ZWT. Originally published in Gourmet magazine - September 2007. "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."
- 1 cup arepa flour (precooked cornmeal)
- 1 cup crumbled ricotta salata (1/4 pound) or 1 cup grated mozzarella cheese (1/4 pound)
- 1 cup water
- 2 tablespoons water
- 1⁄8 teaspoon salt
- 1⁄4 cup 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.
Simple and delicious! These were easy to prepare and had a great flavor. I served with chicken tinga topped with pico de gallo and sour cream. Thanks for sharing!