Zucchini arepas: zucchini corn cakes with cheese, salsa, and guacamole
Prep time: 5 minutes
Cook time: 18 minutes
Total time: 23 minutes
Serves: 18 small arepas
Zucchini arepas: Light and crispy zucchini corn cakes topped with monterey jack, salsa, and guacamole.
Ingredients
1½ cups shredded zucchini
1 2/3 cups warm water
1 teaspoon olive oil
¾ teaspoon salt
1½ cups yellow or white masarepa, pre-cooked ground corn flour (I used Goya’s yellow masarepa, which you can find at Latin grocery stores or online).
1 tablespoon of butter, for frying
For serving: salsa, guacamole, Monterey Jack cheese, and/or sour cream
Instructions
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