Ecuadorian Arepas (Crispy White Corn Cakes)
Makes about 12 cakes or 6 servings
2 cups ground white corn flour (arepa flour); see note
1 cup queso blanco (fresh cow's milk cheese), grated
1/2 cup melted butter
1/2 teaspoon salt or to taste
3 cups hot water, approximate
2 tablespoons vegetable oil
- Family recipe from Jose Garces, chef-owner, Amada, Philadelphia
1. In a large mixing bowl, combine the flour, cheese, butter, and salt. Drizzle the hot water into the bowl and mix by hand, kneading to form a soft dough. Add more water as needed.
2. Shape the dough into 3-inch diameter cakes, ½ inch thick.
3. Heat the oil medium hot in a large saute pan. Fry the cakes until crispy and golden brown, 2 to 3 minutes on each side. Serve at once, plain with coffee or split and spread with cream cheese or pate for breakfast or a snack. For lunch or a light supper, top them with stewed chicken or beef.
Note: Look for white corn flour in Hispanic markets.
Per serving: 377 calories, 8 grams protein, 30 grams carbohydrates, no sugar, 26 grams fat, 67 milligrams cholesterol, 419 milligrams sodium, 4 grams dietary fiber.