Description
A delightful recipe for Venezuelan Sweet Corn Cachapas that combines the sweetness of corn with gooey mozzarella, perfect for any meal.
Ingredients
Scale
- 2 cups Sweet Corn (Fresh or frozen)
- 1 Egg (Can substitute with flaxseed meal mix for vegan version)
- 1 cup All-Purpose Flour (Gluten-free flour can be used)
- 1 teaspoon Salt (Enhances sweetness)
- 2 tablespoons Granulated Sugar (Honey can be used instead)
- 2 tablespoons Vegetable Oil (For frying)
- 1 cup Buffalo Mozzarella Cheese (Alternatives include queso de mano or vegan cheese)
- 2 tablespoons Unsalted Butter (For topping before serving)
Instructions
- Blend the Battery: Start by combining sweet corn, egg, all-purpose flour, salt, and granulated sugar in a blender. Blend until mostly smooth, leaving some texture for that authentic cachapa experience.
- Heat the Skillet: In a non-stick skillet, heat vegetable oil over medium heat until it shimmers.
- Pour the Batter: Pour about 60 ml of the batter for each cachapa into the skillet. Spread gently into a round shape.
- Cook Until Golden: Cook each cachapa for about 3-4 minutes per side, or until golden brown. Flip carefully to maintain shape.
- Add the Cheese: In the center of each cachapa, lay slices of buffalo mozzarella. Fold the cachapa in half and let the residual heat melt the cheese.
- Serve Warm: Top with unsalted butter and serve immediately.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Venezuelan
Nutrition
- Serving Size: 1 cachapa
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 200 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 30 mg