From: http://www.oster.com/recipedetail.aspx?id=81 (via Wayback Machine)
Venezuelan
6-8 Servings
- 1 C boiling hot milk
- 1 T plant-based butter
- 1 C frozen corn niblets
- 1 1/4 C yellow arepa flour
- 1/2 t salt
- 1 T sugar
- 1 small handful mozzarella cheese (optional)
- 1/4 C nutritional yeast (optional, vegan sub for cheese)
Boil milk in a small pan. Remove from heat and add butter.
Process corn in a food processor until almost paste (about 30 seconds).
Place corn, arepa flour, salt, sugar and cheese (or nutritional yeast) in a large bowl. Mix together until well blended. Form a small well in the center and pour in the hot milk. Stir until smooth. Add a little water if dough is too thick — it should be the consistency of mashed potatoes.
Form dough into 2-3 inch balls, then squash them into 1/2 inch thick circles. Fry in a hot skillet with spray oil, turning once, until golden on both sides. Serve warm.
Source: http://www.oster.com/recipedetail.aspx?id=81
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