Description
Venezuelan Sweet Corn Cachapas are golden, slightly crispy corn pancakes filled with melty buffalo mozzarella cheese. Made from fresh sweet corn blended into a lightly sweet batter, these cachapas offer a melt-in-your-mouth delight that’s perfect for breakfast, brunch, or a comforting snack. Crisped on a skillet and finished with a pat of butter, they bring a deliciously rich and authentic Venezuelan flavor to your table.
Ingredients
Scale
For the Batter
- 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 the sweet corn, large egg, all-purpose flour, salt, and granulated sugar in a blender. Blend the mixture until it is mostly smooth but still retains some texture to give the cachapas a pleasant bite.
- Heat the Skillet: Place a skillet over medium heat and add the vegetable oil to coat the surface evenly. Allow the oil to heat thoroughly to ensure proper cooking and browning of the cachapas.
- Cook the Cachapas: Pour approximately 60 ml (about 1/4 cup) of the batter onto the skillet for each cachapa. Spread the batter gently into a round shape. Cook each side for 3 to 4 minutes until the surface turns a golden brown and the edges set firmly.
- Add Cheese and Fold: Place slices of buffalo mozzarella cheese in the center of each cooked cachapa. Fold the cachapa in half to enclose the cheese, allowing it to melt from the residual heat inside, creating a gooey, cheesy filling.
- Finish and Serve: Top each folded cachapa with a pat of unsalted butter for extra richness. Serve the cachapas warm, optionally adding your favorite dipping sauce to complement the sweet and savory flavors.
Notes
- You can use fresh or thawed frozen sweet corn for convenience; fresh corn offers the best natural sweetness.
- Substitute all-purpose flour with gluten-free flour if desired to make the recipe gluten-free.
- For a natural sweetener alternative, replace granulated sugar with honey.
- If buffalo mozzarella is unavailable, queso de mano or a fresh mild cheese that melts easily works well.
- The size of each cachapa can be adjusted by the amount of batter poured; about 60 ml makes small to medium pancakes.
- Cook cachapas on medium heat to avoid burning while ensuring the cheese melts properly inside.
