Best 2 Arepas Corn Griddle Cakes Recipes
Arepas are a traditional Colombian dish made from ground maize dough, and they are a staple food in many South American countries. These cornmeal pancakes, also known as corn griddle cakes, are versatile dishes that can be filled with a variety of savory or sweet ingredients, making them a perfect breakfast, lunch, or dinner option. With their crispy exterior and fluffy interior, arepas are a delicious and satisfying meal that can be easily made at home with a few simple ingredients.
Here are our top 2 tried and tested recipes!
AREPAS (CORN GRIDDLE CAKES)
A popular snack in Columbia, Venezuela, Panama and many other Hispanic countries. Serve with toppings such as cheese, salsa, cream cheese, and butter. I choose to melt cheese on mine during the cooking process, which makes them extra yummy!
Provided by Jennifer M
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 16m
Yield 8
Number Of Ingredients 4
Steps:
- Combine water, cornmeal, and salt in a bowl. Mix together and let sit until water is absorbed, about 5 minutes. Form dough into patties about 5 inches across and 1/2-inch thick.
- Coat a griddle with butter. Cook patties, one at a time, over medium-high heat until lightly browned, about 3 minutes per side.
Nutrition Facts : Calories 102.7 calories, Carbohydrate 20 g, Cholesterol 3.8 mg, Fat 1.8 g, Fiber 0.5 g, Protein 1.8 g, SaturatedFat 0.9 g, Sodium 302.7 mg
CORN AND CHEESE GRIDDLE CAKES (AREPAS)
These little Venezuelan griddle cakes, known as arepas in Spanish, can be eaten at any time of the day, topped with cheese, meat, chicken, or eggs. You can top them with roast pork or a spoonful of pico de gallo as a delicious side or tempting appetizer. You use nonstick cooking spray quite a bit for this, but I like to use an olive oil spritzer. Enjoy!
Provided by Nif_H
Categories Cheese
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Put the cornmeal and salt in a food processor and process until finely ground. Transfer to a large bowl and stir in the cheese and butter.
- Meanwhile, heat the milk in a small saucepan over medium-high heat until almost boiling. Gradually stir enough of the milk into the cornmeal mixture to make a very thick batter. Stir in the corn.
- Spray a large nonstick skillet with nonstick cooking spray and set over medium heat. Drop half of the cornmeal mixture, 1 heaping tablespoon at a time, in 6 mounds in the skillet. Flatten slightly and cook until golden brown, about 3 minutes. Spray the griddle cakes with nonstick spray and turn. Cook until golden brown, about 3 minutes, transferring them to a platter when they are done; keep warm. Repeat with the remaining cornmeal mixture to make a total of 12 griddle cakes. Serve with Pico de Gallo, if using.
Nutrition Facts : Calories 113.3, Fat 3.5, SaturatedFat 1.9, Cholesterol 9.4, Sodium 205.9, Carbohydrate 16.1, Fiber 1.6, Sugar 2.3, Protein 5.5
Tips:
- Choose the right cornmeal. Precooked cornmeal is best for making arepas because it cooks quickly and easily. You can also use masa harina, a finely ground cornmeal that is used to make tortillas.
- Season the dough well. Arepas can be seasoned with a variety of ingredients, such as salt, pepper, garlic powder, onion powder, and cumin. You can also add fresh herbs, such as cilantro or parsley, to the dough.
- Cook the arepas over medium heat. If you cook the arepas over too high heat, they will burn on the outside before they are cooked through.
- Flip the arepas carefully. Arepas are delicate, so you need to be careful when flipping them. Use a spatula that is wide enough to support the entire arepa.
- Serve the arepas warm. Arepas are best served warm, with your favorite toppings. Some popular toppings include butter, cheese, avocado, and salsa.
Conclusion:
Arepas are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be customized to your own taste. Whether you like them simple or loaded with toppings, arepas are a great way to enjoy the flavors of Latin America.
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