Venezuelan Corn Fritter (Arepas)
These hearty corn pancakes are traditional in Venezuela and Colombia. They are eaten almost daily with meat or fish.
They are often split in half, and are inserted with a protein in between, like a sandwich. However, you can enjoy arepas meatless and pair them with a salad to make a delicious and surprisingly filling summer meal.
Makes
Serving size
Ingredients
2 ears fresh corn
2 scallions, sliced
1 jalapeño, sliced
⅓ cup yellow cornmeal, coarsely-ground
½ cup flour
1 teaspoon sugar
¼ teaspoon salt
½ teaspoon baking soda
2 tablespoons unsalted butter
1 large egg
½ cup whole milk
2½ tablespoon canola oil, for frying
1 bunch cilantro or papallo leaves
¼ cup crème fraîche or sour cream (optional)
Instructions
- Boil enough water in a large pot to cover the corn.
- Add the corn and cook until tender, about 5 minutes. Cool, then slice off the kernels into a mixing bowl.
- Add scallions, jalapeños, cornmeal, flour, sugar, salt and baking soda to the bowl.
- Melt the butter in a small saucepan. In a separate bowl, whisk together the egg, milk and melted butter. Pour the egg mixture into the dry ingredients and mix well.
- Heat a large skillet over medium-high heat and add oil. Spoon a heaping tablespoon of corn batter into the oil and spread the batter to form a pancake about 3½ inches across.
- Cook until set on one side, then flip and continue cooking until lightly browned (2 to 3 minutes on each side).
- Drain on paper towels.
- Repeat until all the batter is gone. Add additional oil, if necessary.
- Serve with a little crème fraiche on the center of each pancake, if desired, and sprinkle with cilantro leaf. Enjoy!
Cooking Tip
When cooking for one person, prepare all the arepas and refrigerate uneaten pancakes in a covered container or in foil for up to 5 days. To reheat, place on a plate, cover with a paper towel and microwave.
Recipe contributed by FamilyCook Productions
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