Description
These Venezuelan Sweet Corn Cachapas are a delightful blend of sweet corn and mozzarella cheese, pan-fried to perfection. A popular street food in Venezuela, these savory pancakes are sure to impress your taste buds.
Ingredients
Scale
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
Filling and Serving
- 250 g buffalo mozzarella cheese, sliced
- 2 tablespoons unsalted butter
Instructions
- Prepare Cachapa Batter: Blend sweet corn, egg, flour, salt, and sugar until smooth.
- Cook Cachapas: Heat oil in a pan, pour batter to form pancakes, cook until golden.
- Assemble: Fill cachapas with mozzarella, fold, and cook until cheese melts.
- Serve: Top with butter and enjoy hot.
Notes
- You can add a drizzle of honey or a sprinkle of salt for extra flavor.
- Experiment with different cheeses like cheddar or gouda for a unique twist.
Nutrition
- Serving Size: 1 cachapa
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 30 mg