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