HOMEMADE AREPAS
It was at a New York City hole-in-the-wall eatery where I first fell in love with a stuffed white corn cake. Halfway through my first arepa, one stuffed with black beans, beef, plantains, and salty cheese, I vowed to learn how to make these at home. It's a truly magnificent delivery system for any number of your favorite fillings. I went with some spicy pork and avocado, but I made a version a few days later stuffed with caramelized plantains and salty goat feta.
Provided by Chef John
Categories Bread Quick Bread Recipes
Time 20m
Yield 8
Number Of Ingredients 4
Steps:
- Stir water and salt together in a bowl. Gradually stir corn meal into water with your fingers until mixture forms a soft, moist, malleable dough.
- Divide dough into 8 golf ball-size balls and pat each one into a patty about 3/8-inch thick.
- Heat oil in a skillet over medium heat until shimmering. Working in batches, cook corn patties in hot oil until golden brown, 4 to 5 minutes per side. Transfer cooked arepas to a paper towel-lined plate to drain until cool enough to handle.
- Slice halfway through each cake horizontally with a thin serrated knife to form a pita-like pocket.
Nutrition Facts : Calories 95.5 calories, Carbohydrate 20 g, Fat 1 g, Fiber 0.5 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 292.9 mg
YUCA FRITTERS (AREPITAS DE YUCA) RECIPE BY TASTY
One of our favorite ways to enjoy yuca is when it's fried. Crispy on the outside and soft on the inside, these fritters make for a fun and easy appetizer. Just be sure to use a sharp knife when cutting and slicing the yuca. So kiss your fries goodbye (for now), and give these fritters a try!
Provided by Betsy Carter
Categories Snacks
Time 30m
Yield 18 fritters
Number Of Ingredients 7
Steps:
- Using a sharp knife, stand each piece upright and carefully slice off the skin.
- Grate the yuca on the small holes of a box grater.
- Add the grated yuca to a large bowl, along with the softened butter, egg, sugar, anise seeds, and salt. Mix until thoroughly combined.
- In a high-walled skillet, heat the canola oil over medium-high heat until shimmering.
- Working in batches, scoop 2 tablespoons of the yuca mixture at a time into your hand and gently press into a ½-inch (1 ¼ cm)-thick fritter. Place on the edge of a metal spatula and carefully lower into the hot oil. Fry the fritters for about 2 minutes on each side, until golden brown. Transfer the fritters to a plate lined with paper towels to drain. Sprinkle lightly with salt.
- Serve the fritters warm.
- Enjoy!
Nutrition Facts : Calories 202 calories, Carbohydrate 19 grams, Fat 13 grams, Fiber 0 grams, Protein 1 gram, Sugar 1 gram
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