Description
Venezuelan Sweet Corn Cachapas are a delicious traditional treat made from fresh sweet corn batter cooked into golden, tender pancakes filled with melty buffalo mozzarella cheese. These slightly sweet and savory corn pancakes offer a comforting bite with a rich buttery finish, perfect for breakfast, brunch, or a snack.
Ingredients
Scale
For the Cachapa Batter
- 2 cups sweet corn (fresh or thawed frozen)
- 1 large egg
- 1 cup all-purpose flour (or gluten-free flour as a substitute)
- 1 teaspoon salt
- 2 tablespoons granulated sugar (or honey as a substitute)
For Cooking and Serving
- 2 tablespoons vegetable oil (for frying)
- 2 tablespoons unsalted butter (for topping)
- 8 oz buffalo mozzarella cheese (or queso de mano as a substitute)
Instructions
- Prepare the Batter: Combine the sweet corn, egg, flour, salt, and sugar in a blender. Blend the mixture until it is mostly smooth but still has some texture to preserve the corn’s natural bite.
- Heat the Pan: Place a skillet over medium heat and heat the vegetable oil until shimmering but not smoking.
- Cook the Cachapas: Pour about 60 ml (approximately 1/4 cup) of the batter onto the skillet for each cachapa. Use the back of a spoon or ladle to spread the batter into a round pancake shape. Cook each side for 3 to 4 minutes until they turn golden brown and develop a slightly crispy edge.
- Add the Cheese and Fold: Place slices of buffalo mozzarella cheese in the center of each cooked cachapa, then fold the pancake over to encase the cheese. Allow it to cook briefly so the cheese melts inside.
- Finish and Serve: Top the folded cachapas with a pat of unsalted butter while still warm. Serve immediately, optionally with a dipping sauce if desired.
Notes
- Using fresh corn yields the best flavor, but thawed frozen corn works well too.
- For a gluten-free version, substitute all-purpose flour with your favorite gluten-free flour blend.
- If you prefer a natural sweetener, honey can be used instead of granulated sugar.
- Buffalo mozzarella provides a creamy melt, but queso de mano or other fresh cheeses can be great alternatives.
- Serve cachapas warm for the best taste and texture.
