- makes 15-20 serves
- preparation 20 minutes
- cooking 20 minutes
- difficulty Easy level
Ingredients
- neutral flavour oil, for deep frying
- 2 cups (500 ml) water
- 1½ cup precooked white or yellow corn flour (Harina P.A.N)
- 3 tbsp self-raising wheat flour
- 150 g cheese (feta, or grated cheddar, or a mixture)
- salt
Sour cream
- 300 ml thickened cream
- 2 tsp lemon juice
- 3 tsp white vinegar
- salt
Chilling time: 2 hours minimum, preferably overnight
Instructions
- To make the quick Venezuelan sour cream, in a medium bowl, whisk all the sour cream ingredients and season with salt to taste. Refrigerate for 2 hours, preferably overnight.
- To make the cheesy arepa balls, heat enough neutral oil to deep fry in a large saucepan to 170˚C.
- While the oil is heating, in a large mixing bowl, combine the water, corn flour, wheat flour, cheese mixture and a generous pinch of salt. Mix well to combine and then form balls (approximately the size of a Ferrero Rocher chocolate!), then deep fry until golden and crisp.
- Serve the cheesy arepa balls with the sour cream for dipping.
Photography by Kitti Gould.
Want more from The Cook Up?
• Stream free here at SBS On Demand.
• Get the show recipes, articles and more here.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only. Read more about SBS Food
Have a story or comment? Contact Us
