Venezuelan Sweet Corn Cachapas Recipe
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.
- 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
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 retains some texture from the corn kernels to keep a pleasant bite in the cachapas.
- 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.
- 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.
- 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.
- 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
Find it online: https://islawhite.com/venezuelan-sweet-corn-cachapas-recipe/
