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Venezuelan Sweet Corn Cachapas

Venezuelan Sweet Corn Cachapas: Comfort in Every Bite

Delicious Venezuelan Sweet Corn Cachapas filled with melty mozzarella, perfect for any time of the day.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 cachapas
Course: Snacks
Cuisine: Venezuelan
Calories: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 400 g Sweet Corn (canned or frozen) Fresh corn in summer is a treat!
  • 1 Large Egg Essential for binding the ingredients together
  • 35 g All-Purpose Flour Gluten-free flour can be a substitute
  • 1 tsp Salt Brings out the delightful taste of corn
  • 2 tbsp Granulated Sugar Try honey for a different sweetness
For Cooking
  • 2 tbsp Vegetable Oil Used for frying
For the Filling
  • 250 g Buffalo Mozzarella Cheese (sliced) Feel free to swap with queso fresco
For Serving
  • 2 tbsp Unsalted Butter Adds richness before serving

Equipment

  • blender
  • Skillet
  • Spatula
  • measuring cup
  • measuring spoons

Method
 

Step-by-Step Instructions
  1. Blend the sweet corn, large egg, all-purpose flour, salt, and granulated sugar until mostly smooth, maintaining some texture.
  2. Heat vegetable oil in a skillet over medium heat until shimmering.
  3. Pour approximately 60 ml of batter into the skillet for each cachapa and spread into a round shape.
  4. Cook each cachapa for 3–4 minutes until golden brown on one side, then flip and cook for an additional 2–3 minutes.
  5. Place slices of buffalo mozzarella in the center of each pancake and fold in half over the cheese.
  6. Serve warm with a pat of unsalted butter on top.

Nutrition

Serving: 1cachapaCalories: 290kcalCarbohydrates: 35gProtein: 10gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 400mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 5IUVitamin C: 10mgCalcium: 20mgIron: 8mg

Notes

For best results, use fresh buffalo mozzarella for melting quality. Don't over-blend the corn batter for texture. Store leftovers in an airtight container in the fridge for up to 3 days.

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