Venezuelan Sweet Corn Cachapas with Mozzarella Recipe
Enjoy a taste of Venezuela with these delicious Sweet Corn Cachapas filled with mozzarella.
Equipment
- Blender
- skillet
Ingredients
Cachapa Batter
- 400 g canned sweet corn, drained
- 1 large egg
- 35 g all-purpose flour
- 1 teaspoon salt
- 2 tablespoons granulated sugar
For Cooking and Serving
- 2 tablespoons vegetable oil for frying
- 250 g buffalo mozzarella cheese, sliced
- 2 tablespoons unsalted butter for topping
Instructions
Preparation
- In a blender or food processor, combine the drained sweet corn, egg, flour, salt, and sugar. Blend until mostly smooth but retaining some texture from the corn kernels.
- Place a large skillet over medium heat and add vegetable oil. Allow the oil to become hot but not smoking.
- Spoon about 60 ml of batter per cachapa onto the skillet, spreading into a round shape. Cook for 3 to 4 minutes until golden brown, then flip and cook for an additional 3 to 4 minutes.
- Once cooked, place several slices of buffalo mozzarella cheese in the center of each cachapa and fold it in half.
- Top each cachapa with a pat of unsalted butter and serve immediately while hot.
Notes
Use fresh or frozen corn if canned is unavailable. For crisper edges, avoid overcrowding the pan and ensure skillet is well-heated before cooking. Serve immediately to enjoy the cheese melted.
Nutrition
Serving: 1cachapaCalories: 280kcalCarbohydrates: 30gProtein: 10gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 600mgPotassium: 250mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 250mgIron: 1.5mg
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