Very nice cheesy corn cakes!
Made as written except for replacing with Irish Dubliner, Spanish manchego and grana padano cheeses. Served with simple seasoned black beans and roasted asparagus. Thanks, Kate! Reviewed for Veg Tag/March.
Good, I used cotija cheese.
oh my. oh my...oh my god. These are addictive, inhalable, and thank goodness i cut the recipe in half or all 24 arepas would be my lunch. oh chef kate. amazing. Next time i will use low fat sharp cheddar to cut down the fats since i am clearly unable to eat just 2, and this time i did not use oil for frying, just a well seasoned cast iron skillet. These are ... wonderful Never had them before, never made them before, i will need to do a double batch and freeze them too.
I made these tonight they were very good. I used cotija cheese and parmesan/romano/asiago cheese with these. I added just a bit more sugar to them and served them with honey for my kids because I didnt have anything else. I will make these again.
I love arepas.... I think that was really one of the only reasons my friends and I would brave the horrific traffic to the Calle Ocho Festival every year when I lived in Miami. I made my arepas Miami style ~ which is using the arepa as sort of a grilled cheese, with queso fresco in the center. And they are a bit larger then the Ecuadorean ones. The dough is rather sticky but if you wet your hands it is really easy to work with and does not stick at all. These were really good and tasted almost like I remembered... I have a feeling the ones at the festival were deep fried and may have had more sugar in the masa.... but we ate them all.... without hesitation! Thanks Kate!
I didn't quite know what to expect ,but this was marvelous. Kind of a cross between a corn pancake and the corn version of a German potato pancake, moist and creamy. We devoured these lightly topped with Greek yogurt. Soooo addictive. We'll definitely be having these again, Chef Kate.