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

Steps:

• Heat a grill pan over medium heat.
• Butter one side of each slice of bread. Add the queso fresco and guava paste to the non buttered side of one of the slices. Top with the other slice of bread, buttered-side up.
• Add the sandwich to the grill and cook until golden brown, 3 to 4 minutes. Flip and cook the other side.

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.

Steps:

• In a large bowl add the ingredients.
• Mix well.
• In a large skillet, heat a half cup of oil (or until entire skillet is covered with a thin layer) over medium-high heat.
• Spoon 2 tablespoons of mixture to form each fritter into the hot oil.
• Flip after about a minute and a half or when you can see the edges beginning to brown. Repeat for other side.
• Serve with a dollop of sour cream and chives.
• Enjoy!

Steps:

• Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.
• Mix corn, egg yolks, flour, salt, and red pepper together in a large bowl; fold beaten egg whites into the corn mixture.
• Heat oil in a large skillet over medium-high heat. Working in batches, drop corn mixture into hot oil by the tablespoonful in several spots without crowding the pan; cook until browned and set, 2 to 3 minutes per side. Repeat with remaining batter.

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.