Arepitas With Chimichurri and Queso Fresco

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
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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.
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RECIPE MADE WITH LOVE BY
@Cristina Barry
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@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."
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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