from NY, USA
1 cup masarepa/masarica/masaharina
( precooked fine granulated white or yellow cornmeal found at ethnic section of supermarket or ethnic grocers )
1/2 tsp salt
dash black pepper
1 tsp garlic powder
1/2 tsp baking powder
1 large egg
1 cup boiling water
1/4 cup or as desired shredded mozzarella cheese
( optional but the cheese adds a nice texture and flavor )
butter, margarine or olive oil to cook
Extra cheese or sour cream as accompaniment
I love arepas ( Hispanic cornmeal griddle cakes ) but prefer a spongier texture so I added egg and some baking powder to the recipe. I serve this for lunch with a salad and a cup of soup.
In a mixing bowl add cornmeal, salt, pepper, baking powder and mix well. Stir in cheese well. With a fork stir in boiling water well, then add egg and continue to mix well with a fork until dough leaves the side of the bowl. Knead dough together with your hands only to form into a ball. Pull off pieces of dough and shape into hamburger like patties, about 3 to 4 inch in diameter and about 1/2 inch thick.
In a nonstick pan or griddle heat some olive oil or butter or combination of both over medium high heat and cook arepas until golden brown on each side, turning once or twice on each side.
Serve arepas hot with extra shredded mozzarella cheese piled over the top or sour cream if desired. Even tomato sauce taste great on them.
Arepas also can be split in half with a sharp knife and made into sandwich filled with cheese and veggies.
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