Ecuadorean Arepas
"These wonderful corncakes are served at Bolivar with a little creme fraiche and salt and pepper. Such a treat!"
photo by MarraMamba
- Ready In:
- 50mins
- Ingredients:
- 11
- Yields:
-
25 arepas
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.
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Reviews
-
I’m not sure why I needed to adjust milk, but with more moistness it became the texture I think that is desired. The final flavor is delectable. I love the toasted or roasted corn flavor! I added a slice of cheese on top. It’s such a filling meal! Thank you! -
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.
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RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
