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Venezuelan Sweet Corn Cachapas Recipe

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4.6 from 55 reviews

Venezuelan Sweet Corn Cachapas are delightful corn pancakes made with sweet corn and a hint of sugar, pan-fried to a golden crisp, and filled with melting buffalo mozzarella cheese. This traditional dish offers a deliciously sweet and savory flavor combination, perfect for breakfast, brunch, or a comforting snack.

Ingredients

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 until the mixture is mostly smooth but retains a bit of texture from the corn kernels to ensure a pleasant bite.
  2. Heat the pan: Place a large skillet or griddle over medium heat and add the vegetable oil. Allow the oil to heat thoroughly until shimmering, which will help achieve a golden, crisp exterior on the cachapas.
  3. Cook the cachapas: Spoon approximately 60 ml (about 1/4 cup) of the batter onto the hot pan for each cachapa. Spread the batter into round shapes to form pancakes. Cook each cachapa for 3 to 4 minutes on one side until golden brown, then carefully flip and cook the other side for another 3 to 4 minutes until both sides are crisp and cooked through.
  4. Add cheese and fold: Remove the cooked cachapas from the pan and immediately place several slices of buffalo mozzarella cheese in the center of each. Fold the cachapa in half to enclose the cheese, allowing the residual heat to gently melt the cheese inside.
  5. Finish and serve: While still warm, top each folded cachapa with a pat of unsalted butter to add richness. Serve immediately on their own or with your preferred dipping sauce for an extra layer of flavor.

Notes

  • For extra flavor, consider adding a pinch of ground cumin or finely chopped fresh herbs such as cilantro to the batter.
  • If you prefer a crispier texture, cook the cachapas a little longer at a slightly lower heat to avoid burning.
  • Buffalo mozzarella provides a rich, creamy melt, but you can substitute with fresh mozzarella if needed.
  • These cachapas are best enjoyed fresh but can be reheated in a skillet over low heat for a few minutes.
  • Adjust sugar quantity based on your sweetness preference and the sweetness of the corn used.

Find it online: https://mealoria.com/venezuelan-sweet-corn-cachapas-recipe/