Food & Drink

Venezuelan arepas

Venezuelan arepas

1 cup Venezuelan-style corn flour

1 1/4 cups warm milk

Salt to taste (1 teaspoon recommended)

1 tablespoon sugar

1 egg

1/4 cup shredded queso blanco or mozzarella

Shortening or oil for cooking

Makes 8 arepas.

Mix all the ingredients and knead by hand until milk is absorbed and dough is no longer sticky, about 5 minutes. Let rest 5 minutes.

With wet hands, divide dough into 8 portions and pat out on wax paper into cakes 3 to 4 inches in diameter.

Heat a griddle or heavy skillet and grease generously. Fry arepas over high heat for 2 minutes. Flip, reduce heat to low, cover and continue to cook 8 more minutes.

Nutritional information per arepa (excluding fat absorbed in frying): 102 calories (29 percent from fat), 3.3 g fat (1.6 g saturated, 0.9 g monounsaturated), 33.7 mg cholesterol, 4.1 g protein, 14.4 g carbohydrates, 0 fiber, 321.2 mg sodium.

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