Venezuelan Sweet Corn Cachapas Recipe
Venezuelan Sweet Corn Cachapas are delicious, golden corn pancakes made from fresh sweet corn batter, lightly pan-fried to a crisp outside while soft inside, and traditionally filled with melty buffalo mozzarella cheese. This savory-sweet dish is a beloved street food in Venezuela and makes for a comforting breakfast, snack, or light meal.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 6 cachapas 1x
- Category: Breakfast
- Method: Frying
- Cuisine: Venezuelan
- Diet: Vegetarian
Ingredients
Scale
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
- Prepare the batter: In a blender or food processor, combine the drained sweet corn, large egg, all-purpose flour, salt, and granulated sugar. Blend the mixture until it becomes mostly smooth but still retains some texture from the corn kernels for a wholesome bite.
- Heat the pan: Place a large skillet or griddle over medium heat and add the vegetable oil. Allow the oil to heat until shimmering but not smoking, ensuring an ideal cooking surface for the cachapas.
- Cook the cachapas: Spoon approximately 60 ml (about 1/4 cup) of batter onto the skillet per cachapa. Spread it gently into a round shape. Cook each side for 3 to 4 minutes or until the cachapa turns golden brown and develops a slightly crisp edge.
- Add the cheese filling: Once cooked, place several slices of buffalo mozzarella cheese in the center of each hot cachapa. Fold it in half carefully to enclose the cheese, allowing the heat from the cachapa to melt the cheese inside.
- Finish and serve: While still warm, top each filled cachapa with a pat of unsalted butter to enhance the flavor and richness. Serve immediately, optionally with your favorite dipping sauce or enjoy them as is for an authentic Venezuelan experience.
Notes
- For best flavor, use fresh or high-quality canned sweet corn.
- If buffalo mozzarella is unavailable, fresh mozzarella cheese works well as an alternative.
- The batter can be blended to your preferred consistency depending on whether you like chunkier or smoother cachapas.
- Adjust sugar to taste if you prefer a sweeter or more savory cachapa.
- Cachapas are best served hot to enjoy the melty cheese and crisp exterior.
Keywords: Venezuelan cachapas, sweet corn pancakes, corn cuisine, pan-fried pancakes, cheese-filled cachapas, Latin American recipes
