Arepitas

INREDIENTS
1 cup white cornmeal
1 cup warm water
1/2 teaspoon salt
3 tablespoon olive oil

PREPARATION
In mixing bowl, combine cornmeal, water and salt. Roll mixture into 8 small balls; flatten to 2-inch disks. In large skillet, heat oil over medium heat. Panfry corn cakes until cooked through and browned, about 2 minutes per side. Drain on paper towels.

YIELD

4 Serving/s

Nutritional Information

Per serving, arepitas and guasacaca: 316 calories, 19 grams fat, 0 cholesterol, 301 milligrams sodium, 35 grams carbohydrate, 5 grams protein