Master the Art of Venezuelan Sweet Corn Cachapas Today!
Venezuelan Sweet Corn Cachapas are a beloved staple in the vibrant culinary landscape of Venezuela. These corn cakes, with their irresistible combination of sweet and savory, have captivated the hearts and taste buds of locals and global food enthusiasts alike.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 cachapas 1x
- Category: Main Dish
- Method: Pan-Frying
- Cuisine: Venezuelan
- Diet: Vegetarian
Ingredients
- 400 grams canned sweet corn, drained
- 1 large egg
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 2 tablespoon granulated sugar
- 2 tablespoon vegetable oil
- 8 ounce buffalo mozzarella cheese, sliced
- 2 tablespoon unsalted butter
Instructions
1. Combine the drained canned sweet corn, egg, flour, salt, and sugar in a blender or food processor. Blend until mostly smooth with a slightly chunky texture.
2. Heat a non-stick skillet over medium heat and add 1 teaspoon of vegetable oil. Allow the pan to heat up.
3. Pour about 1/4 cup of the batter into the hot pan, gently spreading it to form a thick pancake. Cook for 3-4 minutes until golden brown. Flip and cook for an additional 2-3 minutes.
4. Place slices of buffalo mozzarella cheese on one half of the cooked cachapa. Fold the other half over the cheese to melt it.
5. Brush the folded cachapa with unsalted butter and serve warm.
Notes
Cachapas can be enjoyed on their own or as part of a larger Venezuelan meal. Consider pairing them with traditional side dishes like Tostones or Pabellón Criollo.
Nutrition
- Serving Size: 1 cachapa
- Calories: 360
- Sugar: 2
- Sodium: 400
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 36
- Fiber: 3
- Protein: 15
- Cholesterol: 70
Keywords: Cachapas, Venezuelan Cuisine, Corn Pancakes
Find it online: https://www.basterecipes.com/venezuelan-sweet-corn-cachapas/