Description
Venezuelan Sweet Corn Cachapas are delicious, melt-in-your-mouth corn pancakes made with sweet corn, flour, and a touch of sugar. Crispy on the outside and soft inside, these pancakes are filled with rich buffalo mozzarella cheese and topped with butter for an irresistible treat perfect for breakfast, snack, or light meal.
Ingredients
Scale
Primary Ingredients
- 2 cups sweet corn (fresh or thawed frozen)
- 1 large egg (acts as a binder)
- 1 cup all-purpose flour (can substitute with gluten-free flour)
- 1 teaspoon salt (essential for flavor)
- 2 tablespoons granulated sugar (or substitute with honey)
For Cooking and Serving
- 2 tablespoons vegetable oil (for frying)
- 2 tablespoons unsalted butter (for topping)
- 8 oz buffalo mozzarella cheese (can substitute with queso de mano)
Instructions
- Prepare the batter: Combine sweet corn, egg, all-purpose flour, salt, and granulated sugar in a blender. Blend until the mixture is mostly smooth but still has some texture from the corn kernels for the ideal consistency.
- Heat the skillet: Place a skillet over medium heat and add the vegetable oil to warm up, preparing it for frying the cachapas.
- Cook the cachapas: Pour approximately 60 ml (about 1/4 cup) of batter onto the hot skillet. Spread it gently into a round, pancake shape. Cook each side for 3 to 4 minutes or until golden brown and cooked through.
- Add the cheese: Place slices of buffalo mozzarella cheese in the center of each cooked cachapa, then fold it in half to encase the cheese, allowing it to melt inside from the residual heat.
- Finish and serve: Top each folded cachapa with a pat of unsalted butter. Serve warm, optionally with your favorite dipping sauce for added flavor.
Notes
- You can use frozen sweet corn, but be sure to thaw and drain it well before blending.
- Substitute all-purpose flour with gluten-free flour for a gluten-free version.
- If you prefer a sweeter pancake, use honey instead of sugar.
- For authentic flavor, queso de mano can replace buffalo mozzarella.
- Adjust the cooking time for thicker or thinner cachapas as needed.
- Serve immediately for best texture and flavor as cachapas are best enjoyed warm.
