Description
Savory cachapas made with fresh corn and mozzarella, offering sweet and savory flavors in under 30 minutes.
Ingredients
Scale
- 2 cups Fresh Corn (Frozen corn can be used if fresh isn’t available.)
- 1 Egg (Acts as a binder.)
- 2 cloves Garlic (Minced; skip if making for kids.)
- 1 cup Cornflour
- 1/2 cup All-purpose Flour
- 1 tbsp Sugar
- 1/2 tsp Salt
- 2 tbsp Butter (Substitute with oil for a dairy-free option.)
- 1/2 cup Milk (Any type or plant-based alternative works.)
- 1 tbsp Oil (For greasing the skillet.)
- 1 cup Shredded Mozzarella Cheese (Use cottage cheese for a lighter option.)
- 1/4 cup Sliced Jalapeños (Optional for a spicy kick.)
Instructions
- Begin by blending the fresh corn, egg, milk, melted butter, cornflour, all-purpose flour, sugar, salt, and minced garlic in a blender until smooth. This process should take about 1-2 minutes.
- Preheat a nonstick skillet over medium heat for about 3-4 minutes. Drizzle in oil to coat the bottom.
- Pour a ladleful of the batter into the skillet, spreading it into a circular shape about ¼ inch thick. Cook for 2-3 minutes until bubbles form on the surface.
- Before flipping, place sliced jalapeños on top if desired. Add shredded mozzarella on one half and fold the other half over.
- Cook the folded cachapa for an additional 1-2 minutes on each side until the cheese melts and it turns golden brown.
- Remove from skillet and serve immediately, optionally with sour cream or hot sauce.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Pan-frying
- Cuisine: Venezuelan
Nutrition
- Serving Size: 1 cachapa
- Calories: 250
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 80 mg
Keywords: Cachapas, Venezuelan Corn Pancakes, Savory Pancakes