Venezuelan Sweet Corn Cachapas (Printable Version)
Golden corn pancakes filled with mozzarella and finished with butter for a true taste of Venezuela. #corn #mozzarella #streetfood
# Ingredients:
→ Cachapa Batter
01 -
1 2/3 cups canned sweet corn, drained
02 -
1 large egg
03 -
1/4 cup all-purpose flour
04 -
1 teaspoon salt
05 -
2 tablespoons granulated sugar
→ For Pan-Frying
06 -
2 tablespoons vegetable oil
→ Filling and Serving
07 -
9 ounces buffalo mozzarella cheese, sliced
08 -
2 tablespoons unsalted butter
# Steps:
01 -
Combine sweet corn, egg, all-purpose flour, salt, and granulated sugar in a blender. Purée until a mostly smooth batter forms.
02 -
Heat vegetable oil in a nonstick skillet over medium heat. Portion batter into the pan to create individual pancakes, about 1/3 cup each. Cook until bottoms are golden, flip, and continue cooking until set.
03 -
Place sliced buffalo mozzarella onto one side of each cooked pancake. Fold the pancake over the cheese and return to the pan. Cook gently until the cheese softens and becomes gooey.
04 -
Remove cachapas from the skillet. Top with unsalted butter and serve immediately.
# Notes:
01 -
A drizzle of honey or finishing pinch of salt enhances flavor. For variation, substitute mozzarella with cheddar or gouda.