Mozzarella-Stuffed Arepas with Sherry-Mango Slaw | culture: the word on cheese
Our take on arepas (Venezuelan and Colombian corn fritters) makes the most of mozzarella's ooey-gooey side.
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Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons sherry vinegar
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
- 3 cups savoy cabbage (shredded)
- ¼ cup carrots (grated or finely chopped)
- ½-¾ cup fresh ripe mango (peeled and chopped)
- 3 scallions (sliced)
- 1 serrano pepper (seeded and minced)
- ¼ cup cilantro (chopped)
- 1¾ cups warm water
- 1½ teaspoons kosher salt
- 2 cups masarepa (pre-cooked white cornmeal)
- 1 large ball of fresh mozzarella
- Canola oil (to fry)
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