Venezuelan Sweet Corn Cachapas: Irresistibly Crispy Comfort!

Venezuelan Sweet Corn Cachapas are delightful golden pancakes made from fresh sweet corn and filled with creamy mozzarella, providing a perfect mix of crispy exteriors and cheesy interiors.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 cachapas

Course: Breakfast

Cuisine: Venezuelan

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

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 to enhance flavor
2 tablespoons Granulated Sugar adds sweetness
2 tablespoons Vegetable Oil for frying

For the Filling

1 cup Buffalo Mozzarella Cheese melts beautifully

For Topping

4 tablespoons Unsalted Butter for added richness

Equipment

Blender
Skillet

Method

Step-by-Step Instructions for Venezuelan Sweet Corn Cachapas

In a blender or food processor, combine the sweet corn, egg, all-purpose flour, salt, and granulated sugar. Blend until mostly smooth, preserving some corn texture.
Place a large skillet over medium heat, add vegetable oil, and warm for about 2 minutes.
Spoon approximately 60 ml of the batter onto the skillet, spreading it into a round shape about 1/2 inch thick. Cook for 3-4 minutes until golden-brown.
Once flipped, add buffalo mozzarella cheese in the center. After 3-4 minutes, fold the cachapa to encase the cheese.
Transfer to a plate, top with butter, and serve immediately.

Nutrition

Serving: 1cachapaCalories: 250kcalCarbohydrates: 31gProtein: 8gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 2gVitamin A: 400IUVitamin C: 5mgCalcium: 200mgIron: 1.5mg

Notes

Enjoy cachapas with dipping sauce or savory sides for a comforting meal anytime.

Tried this recipe?

Let us know how it was!