Venezuelan Sweet Corn Cachapas Recipe

Introduction

Cachapas are a traditional Venezuelan treat made from sweet corn batter, creating a tender and slightly crispy pancake. Filled with melty mozzarella cheese, these delightful pancakes are perfect for breakfast, lunch, or a comforting snack.

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 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. Once hot, spoon about 60 ml of batter per cachapa onto the pan, spreading it into a round shape. Cook for 3–4 minutes on each side until golden brown and crisp.
3. Step 3: Place several slices of mozzarella cheese in the center of each cooked cachapa and fold it in half, allowing the cheese to melt from the residual heat.
4. Step 4: Top each cachapa with a pat of unsalted butter while still warm. Serve immediately, either on its own or with your favorite dipping sauce.

Tips & Variations

• For a richer flavor, substitute some of the all-purpose flour with cornmeal.
• Try different cheeses like queso fresco or cheddar for varied taste and texture.
• Add finely chopped herbs such as cilantro or green onions to the batter for extra freshness.
• Use a non-stick skillet to reduce the amount of oil needed for cooking.

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 retain their crispness and melt the cheese again. Avoid microwaving if possible, as it 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. Just blanch them briefly to soften and then blend as instructed. Fresh corn adds a brighter flavor but may require slightly more blending.

What can I substitute for buffalo mozzarella?

If buffalo mozzarella is unavailable, fresh mozzarella or a mild, melting cheese like Monterey Jack works well as a substitute for the creamy texture.

Venezuelan Sweet Corn Cachapas Recipe

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Venezuelan Sweet Corn Cachapas are crispy, golden corn pancakes filled with melted buffalo mozzarella cheese. Made from a blend of sweet corn, flour, and sugar, these delicious treats are cooked on a skillet until crisp and warm, then folded with creamy cheese and served with a touch of butter. Perfect for breakfast, brunch, or a comforting snack.

• Author: Dylan
• Prep Time: 10 minutes
• Cook Time: 8 minutes
• Total Time: 18 minutes
• Yield: 6 cachapas 1x
• Category: Breakfast, Snack
• Method: Frying
• Cuisine: Venezuelan
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Batter 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 cooking)

Filling and Topping

• 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 sugar. Blend until mostly smooth while still retaining some texture from the corn kernels for a nice bite.
2. Heat the Cooking Surface: Place a large skillet or griddle over medium heat and add the vegetable oil. Allow it to heat thoroughly until shimmering but not smoking.
3. Cook the Pancakes: Spoon about 60 ml (approximately 1/4 cup) of the batter per cachapa onto the skillet, spreading it into a round shape. Cook for 3 to 4 minutes on one side until it develops a golden brown crust, then flip and cook for another 3 to 4 minutes until both sides are crisp and cooked through.
4. Add Cheese and Fold: Once cooked, place several slices of buffalo mozzarella cheese in the center of each cachapa. Fold the cachapa in half, allowing the residual heat to gently melt the cheese inside.
5. Butter and Serve: While still warm, top each folded cachapa with a pat of unsalted butter. Serve immediately, either plain or with your favorite dipping sauce. Enjoy crispy, cheesy Venezuelan comfort!

Notes

• For a crispier texture, use a non-stick skillet or lightly oiled cast-iron pan.
• If fresh corn is available, you can substitute it for canned for an even fresher flavor.
• Adjust sugar to taste if a sweeter pancake is preferred.
• Ensure the skillet is at medium heat to prevent burning while allowing the inside to cook fully.
• Cachapas are best enjoyed fresh; leftovers can be reheated in a skillet for crispness.

Keywords: Venezuelan cachapas, sweet corn pancakes, buffalo mozzarella cachapas, corn pancakes recipe, Venezuelan breakfast, cheesy corn pancakes