AREPITAS WITH CHIMICHURRI AND QUESO FRESCO
Recipe courtesy of Susanna Goihman, Azafran Restaurant, Philadelphia. Love latin infused tapa like dishes. I have yet to make this recipe, so if you do, please share your thoughts. Arepitas are similar to corn fritters.
Provided by Cristina Barry
Categories South American
Time 50m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Make the chimichurri: In a food processor, pulse the onion until finely chopped but not pureed.
- Transfer the onion to a bowl. Add the olive oil, lime juice, parsley, cilantro, oregano leaves, garlic, and jalapeno and pulse until finely chopped.
- Transfer the herb mixture to the bowl with the onion and stir to combine. Season the chimichurri with salt and pepper.
- Make the arepitas: In a large bowl, whisk together the harina pan, Parmesan, and salt. In another large bowl, whisk together the water, milk, and 3 tablespoons oil. stir the milk mixture into the flour mixture.
- Using your hand, knead the mixture until a firm but malleable dough is formed.
- Cover the bowl with a kitchen towel and let the dough rest for 10 minutes.
- Meanwhile, pour the oil for frying into a large pot to a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer inserted in the oil registers 365 degrees F.
- Form the dough into 1 to 1 1/2-inch round balls. Using the palms of your hands, form the dough balls into rounded "UFO" shapes.
- Working in batches, add the dough balls to the oil and fry, turning occasionally, until puffed and golden brown.
- Using a slotted spoon, transfer the arepitas to paper towel-lined plate and season with salt.
- Serve the arepas in a bowl with the chimichurri and queso fresco in separate bowls on the side.
Nutrition Facts : Calories 375.8, Fat 23.4, SaturatedFat 4.7, Cholesterol 10.2, Sodium 542.1, Carbohydrate 36.1, Fiber 3.4, Sugar 1.4, Protein 7.5
CORN FRITTERS WITH HERB SALSA AND FRESH CHEESE: AREPITAS WITH CHIMICHURRI AND QUESO FRESCO
Steps:
- Make the chimichurri: In a food processor, pulse the onion until finely chopped but not pureed. Transfer the onion to a bowl. Add the olive oil, lime juice, parsley, cilantro, oregano leaves, garlic, and jalapeno and pulse until finely chopped. Transfer the herb mixture to the bowl with the onion and stir to combine. Season the chimichurri with salt and pepper.
- Make the arepitas: In a large bowl, whisk together the harina pan, Parmesan, and salt. In another large bowl, whisk together the water, milk, and 3 tablespoons oil. Stir the milk mixture into the flour mixture. Using your hand, knead the mixture until a firm but malleable dough is formed. Cover the bowl with a kitchen towel and let the dough rest for 10 minutes.
- Meanwhile, pour the oil for frying into a large pot to a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer inserted in the oil registers 365 degrees F.
- Form the dough into 1 to 1 1/2-inch round balls. Using the palms of your hands, form the dough balls into rounded "UFO" shapes.
- Working in batches, add the dough balls to the oil and fry, turning occasionally, until puffed and golden brown. Using a slotted spoon, transfer the arepitas to paper towel-lined plate and season with salt.
- Serve the arepas in a bowl with the chimichurri and queso fresco in separate bowls on the side.
AREPAS DE QUESO FRITAS
This is a typical Venezuelan dish (I'm Venezuelan), and I like to make it a lot since now I live in Spain. Everyone who has tried it loves them, so I thought I'd share it with everyone at Recipezaar.
Provided by Daniel Aguilar
Categories Lunch/Snacks
Time 25m
Yield 8 arepas
Number Of Ingredients 6
Steps:
- Mix the water and the egg yolk.
- In a large bowl mix the flour and the egg/water mixture.
- Mix and kneed the dough for about 5 minutes until it is compact.
- Cover with a damp cloth and set aside for 5 minutes.
- Meanwhile heat a deep fryer to 170ºC, or fill a frying pan with lots of oil and heat.
- Take a small ball of the dough, the size of an egg and mold into a flat circle, about 1 cm thick.
- Fry until golden brown, turning regularly.
- Turn out onto crumpled absorbent paper and leave to cool slightly.
- Split them open (like a pita bread) and fill with cheese, ham, butter, honey or whatever you wish. (If there is too much "fluff" inside, you can remove it with a spoon, leaving only the outer shell).
- Serve immediately--they don't keep and don't re-heat.
Nutrition Facts : Calories 111.8, Fat 1.6, SaturatedFat 0.3, Cholesterol 20.8, Sodium 295.7, Carbohydrate 22.6, Fiber 2.1, Sugar 0.2, Protein 2.3
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