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home > recipes > vegetables > colombian arepas
1 cup arepa flour ( precooked cornmeal ) 1 cup crumbled ricotta salata or grated mozzarella ( 1/4 lb ) 1 cup plus 2 Tbs 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, Sept. 2007

Colombian Arepas


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keyword: colombian
keyword: arepas
ethnicity: south american
recipes for vegetables
recipes by butterflydog
Email Address:
(posted September 5, 2007)

1 cup arepa
flour ( precooked cornmeal )
1 cup crumbled ricotta salata or grated mozzarella ( 1/4 lb )
1 cup plus 2 Tbs 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, Sept. 2007


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