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Ecuadorean Arepas

By Chef Kate on January 16, 2006

Photo by MarraMamba

6 Reviews

Prep Time: 30 mins
Total Time: 50 mins
Yield: 25 arepas

Photo by MarraMamba

About This Recipe

"These wonderful corncakes are served at Bolivar with a little creme fraiche and salt and pepper. Such a treat!"

Ingredients

1 1/2 lbs frozen corn, thawed
4 tablespoons unsalted butter, melted and cooled
1 large egg
1 tablespoon milk
1 cup masa harina
2 tablespoons sugar
1/3 cup monterey jack cheese, grated
3 tablespoons parmigiano-reggiano cheese, grated
3 tablespoons queso blanco, grated ( or cotija or ricotta salata)
1 tablespoon butter ( for frying)
2 teaspoons oil ( for frying)

Directions

In a food processor or blender, process the corn, melted butter, egg and milk until pureed.
Add masa harina and sugar and pulse to combine (If you are not using a food processor, remove corn mixture from the blender to a large bowl and then add and combine the ingredients).
Let the mixture stand at room temperature for twenty minutes.
Add the cheese and incorporate them into the batter.
Set a large skillet or griddle over medium heat and add the butter and oil and heat till the foam subsides.
Drop heaping tablespoons of batter into the pan and cook for 3 to 4 minutes per side, flattening after each turn.
Serve immediately, with creme fraiche for dipping.

Private Note

No Notes

Nutrition Facts

Serving Size: 1 (1019 g)

Servings Per Recipe: 1

Amount Per Serving: %
Calories 79.4
Calories from Fat 34: 43%

Amount Per Serving: %
Total Fat 3.8g: 5%
Saturated Fat 2.0g: 10%
Cholesterol 15.4mg: 5%
Sugars 1.0 g
Sodium 26.7mg: 1%
Total Carbohydrate 10.2g: 3%
Dietary Fiber 0.9g: 3%
Sugars 1.0 g: 4%
Protein 2.1g: 4%

Reviews

"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."

By Cookgirl on March 25, 2011 | 1204111
"Good, I used cotija cheese."

By mariposa13 on May 26, 2009 | 876070
"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."

By MarraMamba on October 16, 2007 | 498830
"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."

By kzbhansen on March 20, 2006 | 257751
"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!"

By NcMysteryShopper on February 09, 2006 | 246608
"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. "

By sugarpea on January 18, 2006 | 239862