Venezuelan Sweet Corn Cachapas Recipe

Introduction

Venezuelan Sweet Corn Cachapas are delicious, golden corn pancakes filled with melted mozzarella cheese. Crispy on the outside and tender on the inside, these savory treats make a perfect breakfast, snack, or light meal.

Ingredients

• 400 g canned sweet corn, drained
• 1 large egg
• 35 g all-purpose flour
• 1 teaspoon salt
• 2 tablespoons granulated sugar
• 2 tablespoons vegetable oil (for pan-frying)
• 250 g buffalo mozzarella cheese, sliced
• 2 tablespoons unsalted butter

Instructions

1. Step 1: In a blender or food processor, combine the sweet corn, egg, flour, salt, and sugar. Blend until the mixture is mostly smooth but still has some texture from the corn kernels.
2. Step 2: Heat a large skillet or griddle over medium heat and add the vegetable oil. When hot, spoon about 60 ml of batter per cachapa onto the pan, spreading it into a round shape.
3. Step 3: Cook each cachapa for 3 to 4 minutes on each side until golden brown and crisp.
4. Step 4: Place several slices of mozzarella cheese in the center of each cooked cachapa and fold it in half. Allow the residual heat to melt the cheese.
5. Step 5: Top each cachapa with a pat of butter while still warm and serve immediately. Enjoy with your preferred dipping sauce or as is.

Tips & Variations

• Blend the batter just until mostly smooth to keep bits of corn for added texture and flavor.
• Try substituting mozzarella with other melty cheeses like Monterey Jack or queso fresco.
• For a richer flavor, use fresh sweet corn if available instead of canned.
• Serve with sour cream or a spicy salsa for an extra kick.

Storage

Store leftover cachapas in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet over medium heat to maintain crispness. Avoid microwaving to keep the texture crispy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

It’s best to prepare and cook cachapas fresh to enjoy the best texture and flavor. However, you can refrigerate the batter for up to 4 hours before cooking.

What if I don’t have a blender or food processor?

You can finely chop the corn kernels and whisk together the ingredients by hand, though the texture will be different. Using a blender or food processor helps achieve the traditional consistency.

Venezuelan Sweet Corn Cachapas Recipe

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Venezuelan Sweet Corn Cachapas are delicious, golden pancakes made from a lightly blended sweet corn batter, pan-fried until crisp and filled with melting buffalo mozzarella cheese. This traditional Venezuelan dish combines the natural sweetness of corn with savory cheese, making it a comforting and satisfying meal or snack perfect for any time of day.

• Author: liam
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 6 cachapas 1x
• Category: Breakfast, Snack
• Method: Frying
• Cuisine: Venezuelan
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cachapa Batter

• 400 g canned sweet corn, drained
• 1 large egg
• 35 g all-purpose flour
• 1 teaspoon salt
• 2 tablespoons granulated sugar

For Pan-Frying

• 2 tablespoons vegetable oil

Filling and Serving

• 250 g buffalo mozzarella cheese, sliced
• 2 tablespoons unsalted butter

Instructions

1. Prepare the Batter: In a blender or food processor, combine the drained sweet corn, egg, all-purpose flour, salt, and granulated sugar. Blend the mixture until it is mostly smooth but still has some texture from the corn kernels to maintain a pleasant bite.
2. Heat the Pan: Warm a large skillet or griddle over medium heat and add the vegetable oil. Allow the oil to heat until shimmering but not smoking to ensure even cooking of the cachapas.
3. Cook the Cachapas: Spoon about 60 ml of the batter onto the hot skillet for each cachapa. Spread the batter into a round shape and cook for 3 to 4 minutes on one side until golden brown and crispy, then carefully flip and cook the other side for an additional 3 to 4 minutes.
4. Add the Cheese Filling: Once cooked, place several slices of buffalo mozzarella cheese in the center of each cachapa. Fold each cachapa in half to encase the cheese and allow the residual heat to melt it, creating a gooey, savory inside.
5. Serve Warm: Top each folded cachapa with a pat of unsalted butter while still warm. Serve immediately, either plain or with your favorite dipping sauce for added flavor.

Notes

• Blend the batter until just smooth to retain corn pieces which add texture and more intense corn flavor.
• Use a non-stick skillet or well-seasoned griddle to prevent sticking and ensure even cooking.
• Buffalo mozzarella provides a creamy melt, but you can substitute with fresh white cheese if preferred.
• Store leftovers refrigerated and reheat gently in a skillet to keep crisp edges.
• Always check ingredient packaging for allergens and consult a medical professional if unsure.

Keywords: Venezuelan cachapas, sweet corn pancakes, buffalo mozzarella, pan-fried corn cakes, Latin American breakfast, corn recipes, vegetarian snacks