Description
Delicious cachapas made with sweet corn and melted buffalo mozzarella.
Ingredients
Scale
- 2 cups Sweet Corn (Fresh is best, but canned or frozen can be used.)
- 1 large Egg (Binds the ingredients together.)
- 1 cup All-Purpose Flour (Can substitute with gluten-free flour.)
- 1/2 teaspoon Salt (Enhances flavor.)
- 2 tablespoons Granulated Sugar (Adds sweetness.)
- 2 tablespoons Vegetable Oil (For frying; use preferred frying oil.)
- 200 grams Buffalo Mozzarella Cheese (Fresh for best melt.)
- 2 tablespoons Unsalted Butter (Optional for richness.)
Instructions
- In a blender, combine fresh corn, egg, flour, salt, and sugar, blending until mostly smooth but with some texture.
- Preheat a non-stick skillet over medium heat for 3-4 minutes. Drizzle vegetable oil to cover the surface.
- Pour approximately 60 ml of the batter into the skillet for each cachapa, cooking for 3-4 minutes until golden brown.
- Once flipped, place buffalo mozzarella cheese on one half of the cachapa and allow it to melt for 2-3 minutes.
- Fold the cachapa in half to encase the cheese and serve hot, optionally topped with unsalted butter.
Notes
- Cooking time may vary based on the thickness of the cachapas.
- Serve immediately for best taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Venezuelan
Nutrition
- Serving Size: 1 cachapa
- Calories: 250
- Sugar: 3g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 100mg