Cuban recipe
Pumpkin and Tender Corn Arepitas with White Cheese
Savory pumpkin, tender corn and white cheese arepitas, griddled until golden for a different kind of breakfast.
- Preparation20 min
- Cooking16 min
- Total time36 min
- Servings4 servings, 12 small arepitas
- DifficultyEasy
These savory arepitas bring together pumpkin, tender corn and white cheese for a creative Cuban breakfast. Golden on the outside and tender inside, they are different from sweet pumpkin fritters and corn fritters.
Ingredients
Check off the ingredients you have.
Method
- Mash the cooked, well-drained pumpkin until puréed and let it cool.
AI-generated image.CiberCuba - Lightly process half the tender corn; leave the other half as whole kernels.
AI-generated image.CiberCuba - Mix the egg with the chosen flour, baking powder and salt. Add the milk gradually, then incorporate the pumpkin purée and processed corn.
AI-generated image.CiberCuba - Add the remaining corn kernels and crumbled white cheese. Mix and let rest for 10 minutes.
AI-generated image.CiberCuba - Check that the batter is thick and holds its shape. If it is too wet, add a little more of the chosen flour; if it is too firm, gradually incorporate the reserved milk.
- Lightly grease a griddle or skillet and heat it over medium-low heat. Add small portions of batter, flatten them gently and cook in batches for 3 to 4 minutes on each side, until golden and set in the center.
AI-generated image.CiberCuba - Serve the 12 arepitas hot with the butter divided over the top or on the side.
