Ecuadorean Arepas
These wonderful corncakes are served at Bolivar with a little creme fraiche and salt and pepper. Such a treat!
7
People talking
INGREDIENTS
Nutrition- 1 1⁄2
- 4
- 1large egg
- 1tablespoon milk
- 1cup masa harina
- 2tablespoons sugar
- 1⁄3
- 3
- 3
- 1
- 2teaspoons oil (for frying)
Advertisement
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.
Advertisement