Venezuelan Corn Fritter (Arepas)
These hearty corn pancakes in the tradition of Venezuela and Columbia, are eaten almost daily with meat or fish. They are often split in half with meat inserted between halves, like a sandwich. Paired with a salad, arepas make a delicious and surprisingly filling meatless summer meal.
2 ears corn, fresh
1/3 cup yellow cornmeal, coarsely-ground
1/2 cup flour
1 teaspoon sugar
¼ teaspoon salt
1/2 teaspoon baking soda
2 scallions, sliced
1 jalapeño, sliced
1 large egg
1/2 cup whole milk
2 tablespoons unsalted butter
2 ½ tablespoon canola oil, for frying
¼ cup crème fraîche or sour cream (optional)
1 bunch cilantro or papallo leaves
Makes: 12 Serving size: 3 fritters
- 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 the scallions, jalapeños to the mixture.
- Add the 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 3 tablespoons oil. Spoon a heaping tablespoon of corn batter into the oil and spread the batter to form a pancake about 3 ½ 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, sprinkle with cilantro leaf. Enjoy!
Recipe contributed by FamilyCook Productions