Venezuelan Sweet Corn Cachapas Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://liamjayne.com/venezuelan-sweet-corn-cachapas-recipe/
