Zucchini arepas: zucchini corn cakes with cheese, salsa, and guacamole
recipe by: Sarah Menanix
yields: 18small arepas
5 from 2 reviews
Ingredients
1½cupsshredded zucchini
1-⅔cupswarm water
1teaspoonextra virgin olive oil
¾teaspoonkosher salt
1½cupsyellow or white masarepa, pre-cooked ground corn flour (I used Goya's yellow masarepa, which you can find at Latin grocery stores or online)
1tablespoonunsalted butter, for frying
For serving: salsa, guacamole, monterey jack cheese, and/or sour cream
INSTRUCTIONS
Preheat the oven to 350ºF.
In a large bowl, pour the warm water over the shredded zucchini. Add the olive oil and the salt and gently mix.
Add the masarepa. Mix well and roll the dough into a ball and let rest for 5 minutes.
Shape the dough into small disks, about 2-3 inches wide.
Heat a small dab of the butter in a large cast-iron skillet over medium-high heat. Working in batches, cook the arepas for 3-4 minutes per side, until crispy and golden brown, adding more butter to the pan after each batch. Transfer to a cookie sheet while you cook all the arepas.
Bake for 10 minutes to finish cooking.
Top immediately with shredded monterey jack cheese and serve with salsa, guacamole, and/or sour cream (or whatever other toppings you prefer!)
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.