In this week's installment of "Recipes Tested," Embry Owen tackles Venezuelan corn cakes.
My friend from Venezuela recently taught me how to make arepas, delicious corn cakes prevalent throughout South America. Combine PAN flour, which you can buy at Hispanic grocery stores (if you don't know what that is, corn flour is fine), with water and dashes of olive oil and salt. Roll the dough into small pancakes, then cook those in olive oil on high heat for a few minutes. Pop them into the oven at 200 degrees for about 20 minutes, or until they're golden brown. Dorm-friendly filling ideas after the jump.
