Best Corn Fritters With Herb Salsa And Fresh Cheese Arepitas With Chimichurri And Queso Fresco Recipes

Arepitas With Chimichurri and Queso Fresco image

Provided by Cristina Barry

Time 50m

Yield 6 serving(s)

Number Of Ingredients 17

1 Spanish onion
1/3 cup olive oil
1/3 cup freshly squeezed lime juice
1 bunch fresh flat-leaf parsley
1 bunch fresh cilantro leaves
3 sprigs fresh oregano, leaves picked
2 large garlic cloves
1 jalapeno, stemmed and chopped
kosher salt & freshly ground black pepper
2 cups cornmeal (harina pan, precooked white corn flour)
1/2 cup grated parmesan cheese
1 teaspoon fine salt
2 cups lukewarm water
1/2 cup milk
3 tablespoons vegetable oil, plus more
vegetable oil, for frying
1/2 lb queso fresco, crumbled

Steps:

Make the chimichurri: In a food processor, pulse the onion until finely chopped but not pureed.
Transfer the onion to a bowl. Add the olive oil, lime juice, parsley, cilantro, oregano leaves, garlic, and jalapeno and pulse until finely chopped.
Transfer the herb mixture to the bowl with the onion and stir to combine. Season the chimichurri with salt and pepper.
Make the arepitas: In a large bowl, whisk together the harina pan, Parmesan, and salt. In another large bowl, whisk together the water, milk, and 3 tablespoons oil. stir the milk mixture into the flour mixture.
Using your hand, knead the mixture until a firm but malleable dough is formed.
Cover the bowl with a kitchen towel and let the dough rest for 10 minutes.
Meanwhile, pour the oil for frying into a large pot to a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer inserted in the oil registers 365 degrees F.
Form the dough into 1 to 1 1/2-inch round balls. Using the palms of your hands, form the dough balls into rounded "UFO" shapes.
Working in batches, add the dough balls to the oil and fry, turning occasionally, until puffed and golden brown.
Using a slotted spoon, transfer the arepitas to paper towel-lined plate and season with salt.
Serve the arepas in a bowl with the chimichurri and queso fresco in separate bowls on the side.

Nutrition Facts : Calories 375.8, Fat 23.4, SaturatedFat 4.7, Cholesterol 10.2, Sodium 542.1, Carbohydrate 36.1, Fiber 3.4, Sugar 1.4, Protein 7.5

Corn Fritters with Salsa image

Yield Makes 2 (brunch or lunch main course) servings

Number Of Ingredients 15

For salsa
2 plum tomatoes, coarsely chopped
1/3 cup chopped white onion
2 tablespoons chopped fresh cilantro
1 to 2 tablespoons chopped pickled jalapeño chiles
1 tablespoon fresh lime juice
For fritters
2 ears corn, shucked
1 large egg
1/2 cup milk
1/3 cup yellow cornmeal
2 1/2 tablespoons all-purpose flour
1/4 teaspoon salt
2 to 3 tablespoons vegetable oil
Accompaniment: sour cream

Steps:

Make salsa:
Stir together all salsa ingredients and season with salt.
Make fritters:
Cut corn kernels from ears and scrape cobs to extract juice, then discard cobs. Whisk together egg and milk until smooth and stir in cornmeal, flour, and salt. Stir in corn, including juice.
Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then drop in 2 tablespoons batter each for 4 fritters. Fry until lightly browned, about 2 minutes per side, and drain on paper towels. Make more fritters in same manner, adding oil as necessary.
Serve fritters with salsa.