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Arepitas
This is a traditional dish of Venezuela that can be stuffed with meat, cheese, or poultry; or served with butter and cream cheese for breakfast.
Prep Time: 15 min
Cook Time: 20 min
Total Time: 35 min
Servings: Yields 30 patties
Equipment:
Small Saucepan
Large Bowl
Sheet pan or
Frying pan
Spatula
Ingredients:
2½ cups Milk
¼ cup Unsalted butter, cut into pieces (½ stick)
2 cups White arepa flour (pre-cooked cornmeal)
1 teaspoon Salt
1 tablespoon Sugar
2 tablespoons Vegetable oil
Instructions:
BRING milk to a simmer in a small saucepan, then remove from heat and stir in butter.
COMBINE arepa flour, salt, sugar, in a large bowl.
ADD hot milk and stir until combined. Let mixture stand until milk is absorbed enough for a soft dough to form, 1 to 2 minutes (dough will continue to stiffen).
KNEAD mixture until consistency is that of thick mashed potatoes.
FORM dough into 12 balls (about 2’’ in diameter) and flatten between palms into 3½ to 4’’ patties (about 1/3 inch thick).
HEAT 1 tablespoon oil in a large non-stick pan over medium-low heat until hot*, then cook 3 or 4 arepas at a time until cooked through and golden in patches (6 to 8 minutes on each side). Do the same with the rest of the batter, adding oil as needed.
SERVE.
Option 2:
PRE-HEAT oven to 350 degrees.
LIGHTLY oil a non-stick cookie sheet and place arepitas on sheet, bake each side 3 minutes or until golden brown.
LET cool for 5 minutes, serve.
Tip:
Check to see if oil is hot enough for frying by dipping small piece of dough into it, oil should immediately begin to bubble.