Venezuelan arepas (hot corn cakes) in the Russian way

Category: Bakery products
Venezuelan arepas (hot corn cakes) in the Russian way

Ingredients

Corn flour 250 g
Canned corn Bonduelle 340 BC
Adyghe cheese 125 g
Cheddar cheese 125 g
Cream, 11% fat 60 ml
Baking powder for the dough 1 tsp
Vegetable oil (preferably corn oil) for frying
Fine salt 0.5 tsp
Granulated sugar 0.5 tbsp. l.
Chili pepper slices 1-1.5 tsp (taste)
Chopped sour cream and greens (dill, parsley) for sauce

Cooking method

  • Stir dry corn flour, chili pepper, salt, sugar, baking powder. Drain the liquid from the corn (it is usually no more than a tablespoon in a jar) and mince it (or grind it with a blender). Grate cheese on a coarse grater. Gradually stirring with a fork, add grated cheese, chopped corn, then cream to the flour mixture. At the end, knead the dough with your hands, kneading the cheese with flour. The dough turns out to be quite tight, a little dry, but in the end it should be well molded into a ball, not crumble. If necessary, you can add a little hot (but not boiling water) water.
  • Then form a ball and let it stand for five or ten minutes.
  • Then mold the cakes 1-1.5 cm thick. To make the edges even, I took a piece of dough, molded it to the desired thickness, and cut out the cake itself with a glass with thin edges.
  • Heat a frying pan with a lot of vegetable oil and fry the cakes on both sides until golden brown. The dish turns out to be spicy because of the chili, so it is better to serve it with a soft sour cream sauce, or simply with sour cream mixed with chopped herbs (you can add a little garlic).
  • Such a spicy nourishing colorful Latin American pastries are obtained for an amateur. I like it. Did it several times already. And I wish you at least to try.
  • Bon Appetit.

The dish is designed for

15-18 arep

Time for preparing:

minutes 30

National cuisine

Venezuelan

Bread
If someone tried to bake arepa from this or from another recipe, share your impressions or recipes for the same dish. M. b. there will be other comments. The opinion of those who can compare the taste of this recipe with the original and somehow comment on everything would be very interesting. I have not been to Venezuela :-(. I can not compare, but it would be very interesting. Thank you.
Lina2012
Bread, have you tried the same, but not with cornmeal? How does it taste?
Bread
Quote: Lina2012

Bread, have you tried the same, but not with cornmeal? How does it taste?
No, I haven't tried it. Somehow it never even entered my head. The cuisine is Venezuelan, and therefore corn. From another flour, the whole flavor will probably be lost ... And probably the other flour will behave differently and the taste will not be the same. But try it ... tell me about it.
Lina2012
I'll try corn first. I don’t think that the Venezuelans could be mistaken with the choice of flour.
Thanks for the unusual recipe!
Bread
Quote: Lina2012

I’ll try corn first. I don’t think that the Venezuelans could be mistaken with the choice of flour.
Thanks for the unusual recipe!
Yes, yes ... it is from corn. Corn flour, canned corn, it is also better to bake them in corn oil, but I used odorless sunflower oil. Also normal. And the sauce !!! more sauce !!! Sharp turns out. To begin with, lay down a little pepper. And there is still a difference to take just ground paprika or chopped dried paprika .. They differ in their sharpness, in my opinion.
Lina2012
Very appetizing, judging by the description!
Bread
Well? who tasted the peppercorns?
Lina2012
Yummy meat! Only my very peppery ones came out, next time I will add no more than 1 teaspoon of chili%))
Bread
Quote: Lina2012

Yummy meat! Only my very peppery ones came out, next time I will add no more than 1 teaspoon of chili%))
Has anyone else tried it? Liked?
Bread
Easter is over. We were full of Easter cakes. Now for arepka?
Bread
Time on holidays in bulk, tomorrow I'll bake these Venezuelan corn arepas
Bread
Let's try?
Bread
Who has tried Arepa?
Bread
Here are some Mexican pancakes ...

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