Venezuelan sweetcorn cachapas
Venezuelan sweetcorn cachapas are tender corn pancakes with a gently sweet flavour. They are browned in a frying pan, filled with melting cheese and eaten hot. Serve them for breakfast, brunch or as a savoury snack.
Servings pieces
Ingredients
Ingredients
- 450 g sweetcorn (frozen or tinned, well drained)
- 2 tbsp milk
- 2 eggs
- 2 tbsp cornmeal
- 1 tbsp sugar
- 1 tbsp butter
- salt
- 2 balls mozzarella
- oil (for the pan)
- butter (for brushing)
Instructions
Preparation
- Cut 2 balls mozzarella into slices about 0.5 cm thick.
- Put 450 g sweetcorn, 2 tbsp milk, 2 tbsp cornmeal and 1 tbsp sugar in a tall jug. Blend until smooth.
- Add 2 eggs, 1 tbsp butter and a pinch of salt. Blend for another minute. Add a little extra milk if the batter is too thick. Cover and rest in the fridge for 20 minutes.
Cooking
- Heat a frying pan over a medium heat and grease lightly with oil or butter. Ladle in enough batter to make a pancake 12 to 14 cm wide and about 5 mm thick. When bubbles appear and the base is golden, turn it over. Lay mozzarella over one half, fold the cachapa and cook briefly with the pan covered until the cheese melts.
To serve
- Remove the cachapa from the pan, brush with butter and serve hot.
Notes
In Venezuela, cachapas are often filled with queso de mano. Mozzarella is a good substitute, or mix it with a little fresh cheese or mild feta for more flavour.
Nutrition
Calories: 113kcalCarbohydrates: 17gProtein: 6gFat: 4gSaturated fat: 1gCholesterol: 83mgSugars: 5g
Tried this recipe?Let me know what you think!
Sweet corn and freshly melted cheese
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Venezuelan sweetcorn cachapas are browned in a frying pan and folded around mozzarella until the cheese melts. The batter is tender and gently sweet, making these corn pancakes perfect for a late breakfast, savoury snack or quick meal with a difference.
