Name: Arepitas With Chimichurri and Queso Fresco
Prep time: 45 min
Cook time: 5 min
Total time: 50 min
Yield: 6 serving(s)
Ingredients: 1 Spanish onion; 1/3 cup olive oil; 1/3 cup freshly squeezed lime juice; 1 bunch fresh flat-leaf parsley; 1 bunch fresh cilantro leaves; 3 sprigs fresh oregano, leaves picked; 2 large garlic cloves; 1 jalapeno, stemmed and chopped; kosher salt & freshly ground black pepper; 2 cups cornmeal (harina pan, precooked white corn flour); 1/2 cup grated parmesan cheese; 1 teaspoon fine salt; 2 cups lukewarm water; 1/2 cup milk; 3 tablespoons vegetable oil, plus more; vegetable oil, for frying; 1/2 lb queso fresco, crumbled

1

Recipe by Cristina Barry

1

Person talking

Join In Now Join the conversation!

Arepitas With Chimichurri and Queso Fresco created by KRex3186

Recipe courtesy of Susanna Goihman, Azafran Restaurant, Philadelphia. Love latin infused tapa like dishes. I have yet to make this recipe, so if you do, please share your thoughts. Arepitas are similar to corn fritters.

Ready In:: 50mins
Serves:
Units:

1

Person talking

Join In Now Join the conversation!

ingredients

Chimichurri
1 Spanish onion
¹⁄₃ cup olive oil
¹⁄₃ cup freshly squeezed lime juice
1 bunch fresh flat-leaf parsley
1 bunch fresh cilantro leaves
3 sprigs fresh oregano, leaves picked
2 large garlic cloves
1 jalapeno, stemmed and chopped
kosher salt & freshly ground black pepper
Arepitas
2 cups cornmeal (harina pan, precooked white corn flour)
¹⁄₂ cup grated parmesan cheese
1 teaspoon fine salt
2 cups lukewarm water
¹⁄₂ cup milk
3 tablespoons vegetable oil, plus more
vegetable oil, for frying
¹⁄₂ lb queso fresco, crumbled

directions

Make the chimichurri: In a food processor, pulse the onion until finely chopped but not pureed.
Transfer the onion to a bowl. Add the olive oil, lime juice, parsley, cilantro, oregano leaves, garlic, and jalapeno and pulse until finely chopped.
Transfer the herb mixture to the bowl with the onion and stir to combine. Season the chimichurri with salt and pepper.
Make the arepitas: In a large bowl, whisk together the harina pan, Parmesan, and salt. In another large bowl, whisk together the water, milk, and 3 tablespoons oil. stir the milk mixture into the flour mixture.
Using your hand, knead the mixture until a firm but malleable dough is formed.
Cover the bowl with a kitchen towel and let the dough rest for 10 minutes.
Meanwhile, pour the oil for frying into a large pot to a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer inserted in the oil registers 365 degrees F.
Form the dough into 1 to 1 1/2-inch round balls. Using the palms of your hands, form the dough balls into rounded "UFO" shapes.
Working in batches, add the dough balls to the oil and fry, turning occasionally, until puffed and golden brown.
Using a slotted spoon, transfer the arepitas to paper towel-lined plate and season with salt.
Serve the arepas in a bowl with the chimichurri and queso fresco in separate bowls on the side.

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@Cristina Barry

Contributor

@Cristina Barry

Contributor

"Recipe courtesy of Susanna Goihman, Azafran Restaurant, Philadelphia. Love latin infused tapa like dishes. I have yet to make this recipe, so if you do, please share your thoughts. Arepitas are similar to corn fritters."

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

photo by KRex3186

10/31/2008

Reply
review by KRex3186

10/31/2008

These were awesome, but are slightly challenging to fry. My houses was filled with smoke at one point because I did not use a thermometer with the oil, so I highly recommend doing so. After I finally got the right temp for the oil they turned out great, very filling! The chimichurri was perfect.

Reply
creation by Cristina Barry

7/20/2008

Recipe courtesy of Susanna Goihman, Azafran Restaurant, Philadelphia. Love latin infused tapa like dishes. I have yet to make this recipe, so if you do, please share your thoughts. Arepitas are similar to corn fritters.