Venezuelan Sweet Corn Cachapas Recipe

Introduction

Cachapas are Venezuelan sweet corn pancakes, golden and crispy on the outside with a naturally sweet, tender inside. Filled with melted mozzarella cheese, they make a delightful and comforting treat perfect for 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
• 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 mostly smooth but still slightly textured with some corn pieces remaining.
2. Step 2: Heat a large skillet or griddle over medium heat and add the vegetable oil. Once hot, pour about 60 ml of the 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. Let the cheese melt with the residual heat.
5. Step 5: Top each cachapa with a pat of butter while still warm and serve immediately. You can enjoy them as is or with your favorite dipping sauce.

Tips & Variations

• Blend the batter just until smooth to keep some corn texture for extra flavor and bite.
• Substitute buffalo mozzarella with other melting cheeses like queso fresco or Monterey Jack for a different twist.
• For a richer flavor, try adding a teaspoon of vanilla extract or a pinch of cinnamon to the batter.

Storage

Store any leftover cachapas in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to keep them crisp and melty. Avoid microwaving, which can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh corn instead of canned?

Yes, fresh corn kernels can be used. Simply cut them from the cob, then blend as directed. Fresh corn may add more sweetness and texture.

Can I make the batter ahead of time?

It’s best to make and cook cachapas immediately after blending for the freshest taste and texture. However, you can refrigerate the batter up to 4 hours, stirring before using.

Venezuelan Sweet Corn Cachapas Recipe

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4.7 from 87 reviews

Venezuelan Sweet Corn Cachapas are delicious, golden corn pancakes made from a batter of sweet corn, egg, flour, and sugar, pan-fried until crisp and filled with melted buffalo mozzarella cheese. This traditional Venezuelan dish is perfect for breakfast or as a savory snack, offering a blend of sweet and savory flavors complemented by a buttery finish.

• Author: Isla
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 4 cachapas 1x
• Category: Breakfast
• 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 retains some texture from the corn kernels to keep a pleasant bite in the cachapas.
2. Heat the pan: Place a large skillet or griddle over medium heat and add the vegetable oil, heating until hot but not smoking to ensure proper browning and crisping of the cachapas.
3. Cook the cachapas: Using a spoon, pour approximately 60 ml of the batter onto the heated pan, spreading it gently into a round shape. Cook for 3 to 4 minutes on each side until the edges and surface are golden brown and crisp.
4. Add the cheese filling: Remove the cooked cachapa from the pan and immediately place several slices of buffalo mozzarella cheese in the center. Fold the cachapa in half to allow the residual heat to melt the cheese inside.
5. Finish with butter and serve: While still warm, top each cachapa with a pat of unsalted butter. Serve immediately, optionally with your favorite dipping sauce, or enjoy as is.

Notes

• Blending the batter just enough to keep some corn texture enhances flavor and mouthfeel.
• Use fresh or canned sweet corn depending on availability but ensure it is well drained.
• Cook over medium heat to avoid burning and ensure even cooking throughout the cachapa.
• Buffalo mozzarella provides a creamy texture and mild flavor, but you can substitute with other melting cheeses if preferred.
• Serve cachapas hot for the best taste and melty cheese experience.
• Always check for allergens in ingredients, especially if cooking for people with sensitivities.

Keywords: Venezuelan cachapas, sweet corn pancakes, pan-fried corn pancakes, Venezuelan breakfast, cachapa recipe, mozzarella stuffed pancakes