Description
Venezuelan Sweet Corn Cachapas are delicious corn pancakes made from fresh corn, combining sweetness and cheesy richness, perfect for breakfast or as a snack.
Ingredients
Scale
- 2 cups Sweet Corn (Fresh or thawed frozen)
- 1 large Egg (Fresh)
- 0.5 cups All-Purpose Flour (Can substitute for gluten-free flour)
- 1 teaspoon Salt (Adjust to taste)
- 2 tablespoons Granulated Sugar (Honey can be used as a substitute)
- 1 tablespoon Vegetable Oil (For frying, any neutral oil works)
- 1 tablespoon Unsalted Butter (To add richness on top)
- 1 cup Buffalo Mozzarella (Or queso de mano, or dairy-free option)
Instructions
- Blend the sweet corn in a food processor until mostly smooth, leaving some texture for bite.
- Transfer the blended corn to a mixing bowl and add the egg, flour, salt, and sugar.
- Mix until all ingredients are well combined into a thick batter.
- Heat vegetable oil in a skillet over medium heat.
- Spoon a generous amount of the batter into the skillet, forming pancakes.
- Cook for about 3-4 minutes on each side or until golden brown and slightly crispy.
- Remove from the heat and drain on paper towels if desired.
- Melt the unsalted butter on top of the cachapas as they cool slightly.
- Serve warm with buffalo mozzarella or your choice of cheese for that gooey richness.
Notes
For a gluten-free version, substitute the all-purpose flour with gluten-free flour. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Venezuelan
Nutrition
- Serving Size: 1 cachapa
- Calories: 300
- Sugar: 6g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 50mg