Transform your leftover roasted pumpkin into delectable arepas, with more personality than pancakes. Enjoy with maple syrup!
Special tools:
Stove-top grill; food processor
Ingredients
Makes 8 arepas
- I cup pumpkin pulp from leftover roasted pumpkin (with skin)
- 1 cup corn meal (Venezuelan harina PAN)
- 2 tbsp EVOO
- salt to taste
- Maple syrup for accompaniment
Method
In a food processor, process the leftover roasted pumpkin till it turn into a pulp. Then add the rest of the ingredients and continue to process till it gathers into a ball. Make 8 equal sized balls and flatten into patties.
Heat the stove-top grill. Spray lightly with ELOO. Then place the patties on the hot grill. Loosely cover with aluminum foil. Cook for 6 mins on one side; flip and 4 minutes on the other.
Serve hot with maple syrup.
Notes, hints, tips:
- The roasted pumpkin did not have any additional flavorings that made it simpler to turn into this sweet-leaning arepa.
- The Venezuelan arepa cornmeal is pre-cooked. If using other cornmeal, you may have to cook the cornmeal first. This arepa cornmeal is a great pantry ingredient that you can stock up on. I always have some handy in my freezer (if the packet is opened); else in the dry pantry.
- To warm the arepa, wrap in kitchen towel and microwave for 15-20 seconds.
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