Venezuelan Sweet Corn Cachapas
Cachapas are light and tender corn pancakes filled with melty mozzarella cheese, perfect for a comforting meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Pan-frying
- Cuisine: Venezuelan
- Diet: Vegetarian
Ingredients
Scale
- 2 cups sweet corn kernels
- 1/2 cup cornmeal
- 1/4 cup milk
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1 cup mozzarella cheese, shredded
- Butter or oil for frying
Instructions
- Blend the sweet corn, cornmeal, milk, sugar, salt, and baking powder until smooth.
- Heat a non-stick skillet over medium heat and add butter or oil.
- Pour a ladle of corn mixture into the skillet to form a 4-inch pancake.
- Cook for 3-4 minutes until golden edges form, then flip and cook for another 2-3 minutes.
- Sprinkle mozzarella on top and fold cachapa in half until the cheese melts.
- Serve warm with toppings like sour cream or lime.
Notes
Leftovers can be stored in the fridge for up to 3 days. Uncooked cachapas can be frozen for later use.
Nutrition
- Serving Size: 1 cachapa
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg