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Venezuelan Sweet Corn Cachapas

Venezuelan Sweet Corn Cachapas are soft corn pancakes made from blended sweet corn batter, pan fried until golden, then filled with melted mozzarella cheese and butter.
Calories:
Author: Sandra Myers

Ingredients

For the Cachapa Batter

  • 400 g canned sweet corn drained
  • 1 large egg
  • 35 g all purpose flour
  • 1 teaspoon salt
  • 2 tablespoons granulated sugar

For Pan Frying

  • 2 tablespoons vegetable oil

For Filling and Serving

  • 250 g buffalo mozzarella cheese sliced
  • 2 tablespoons unsalted butter

Instructions

  • Blend sweet corn, egg, flour, salt, and sugar until mostly smooth with slight texture, adding 1 tablespoon water if the batter is too thick.
  • Heat vegetable oil in a skillet over medium heat for about 2 minutes until hot.
  • Pour about 60 ml batter into the skillet, spread into a 4 to 5 inch round, and cook 3 to 4 minutes until golden underneath.
  • Flip the cachapa and cook the other side 3 to 4 minutes until lightly crisp and golden.
  • Place mozzarella slices in the center of each hot cachapa and fold in half so the cheese melts inside.
  • Top each warm cachapa with a small pat of butter and serve immediately while the cheese is soft and creamy.