Colombian Arepas

submitted by butterflydog

1 cup arepa flour ( precooked cornmeal )
1 cup crumbled ricotta salata or grated mozzarella ( 1/4 lb )
1 cup plus 2 Tbsp water
1/4 cup vegetable oil

Saw the recipe in Gourmet and had to try it.. These are described as crisp
and crunchy on the outside and cheesy and moist in the middle. I used the
mozzarella cheese. I did like these but have tried different recipes I
also enjoyed. Toss together the flour, cheese and 1/8 tsp salt in bowl.
Stir in water till well incorporated. Let stand until water is absorbed
so a soft dough forms. Form 3 level tablespoons of dough into a ball and
flatten between palms, pressing gently to form 1/4 inch thick patty,
about 2 1/2 to 2 3/4 inch wide. Transfer to wax paper lined surface.
Heat oil in a large nonstick skillet over medium heat until oil shimmers.
Then fry arepas in batches, turning over once until deep golden, about 8
to 10 minutes for each batch . Drain on absorbent paper. Serve as a snack
or side dish

Yield: 12
Source: Gourmet



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