Panamanian Tortillas Thick Corn Cakes Recipes

HOJALDRE

Steps:

• In a large bowl, mix the flour, salt, baking powder, and sugar.
• Make a well in the middle and add the oil and a little water.
• Knead, adding the rest of the water little by little.
• Let the dough sit overnight in the refrigerator.
• When you are ready to make the hojaldres, heat a pan with the oil for frying over medium-high heat.
• To form the hojaldres, take a golf ball size of dough and stretch it by hand until it is roughly 6 inches in diameter. Drop the stretched dough into the hot oil and fry until it is golden brown, turning once. The dough will puff up and parts of the hojaldre will be crispy and parts will be bready.
• ENJOY!

CHEESY PANAMANIAN TORTILLAS

Steps:

• Slit open the tortilla.
• Use the knife or your fingers to open the rest of the inside of the tortilla to create a pocket--making sure not to cut the entire tortilla in two!
• Place the cheese in the pocket.
• Wrap the tortilla and cheese in a slightly damp paper towel or napkin, making sure to completely cover it.
• Place the bundle on a plate in the microwave and microwave on high for 30 seconds or until heated throughout.
• Unwrap the bundle and enjoy!

SWEET CORN CAKES

Steps:

• In a big mixing bowl, sift the cornmeal, flour, sugar, baking soda, and salt.
• Add in the corn kernels; toss to coat.
• In a smaller bowl, add the buttermilk, eggs, and butter; whisk until blended.
• Add the buttermilk mixture to the dry ingredients; stir until just blended (don't overmix).
• Heat a large nonstick skillet or griddle over medium heat.
• Brush a thin film of vegetable oil or spray with cooking spray.
• Pour 1/4 cup batter (for each pancake) onto heated skillet; lower heat to medium-low.
• Cook until the tops of cakes are covered with small bubbles and the bottoms are lightly browned; flip pancake and cook until other side is lightly browned.
• Serve warm with maple syrup or powdered sugar and berries.

THAI CORN CAKES

Steps:

• Preheat oven to 350*F.
• Spread corn out in a single layer on a lightly oiled baking sheet.
• Roast corn for 12 to 15 minutes. Cool and divide into 2 batches.
• While corn is cooking, prepare chopped ingredients(cilantro, garlic, jalapeno,and bell pepper). Combine 1 batch of corn with eggs, cornstarch, chopped ingredients, salt, and pepper. Purée in a food processor. Fold in remaining corn by hand.
• Heat corn oil to medium high in a skillet. Drop in 12 heaping tablespoons of batter and fry until golden brown, turn over and fry other side till golden brown. Serve with a dipping sauce if desired. Enjoy!