Smoky Corn Cakes
A traditional Venezuelan dish made with cornmeal and spices, often served as a side or snack.
Ingredients
- ●2 cups Masarepa
- ●1 cup Water
- ●1 tsp Smoky paprika
- ●1/2 tsp Salt
- ●1/4 tsp Freshly ground black pepper
- ●1/2 cup Grated cheddar cheese
Instructions
- 1
In a large bowl, combine masarepa, water, smoky paprika, salt, and black pepper. Stir until the mixture is smooth.
- 2
Let the mixture rest for 10 minutes.
- 3
Heat a non-stick skillet or griddle over medium heat.
- 4
Using a 1/4 cup measuring cup, scoop the mixture onto the skillet or griddle.
- 5
Press the mixture down gently with a spatula to form a flat cake.
- 6
Cook the cake for 4-5 minutes on the first side, until it's golden brown and crispy.
- 7
Flip the cake over and cook for an additional 4-5 minutes, until the other side is also golden brown.
- 8
Repeat with the remaining mixture, until all the cakes are cooked.
- 9
Serve hot with grated cheddar cheese and your favorite toppings.