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an image of cheese filled cachapa on a blue plate with sliced jalapeno and lettuce on the side
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Cachapas | Venezuelan Corn Pancakes

Tender corn pancakes filled with gooey melted mozzarella, a touch of garlic, and jalapeños for a hint of heat. These golden pockets of cheesy goodness are a fusion of sweet and savoury, perfect for a satisfying meal or snack.
Course Main Course, Side Dishes
Cuisine south american
Diet Vegetarian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people
Calories 322kcal
Author Richa

Ingredients

  • 2 Cups Fresh Corn About 300 Grams, Cut From The Cob, You Can Use Frozen Corn, Defrosted, If Fresh Corn Is Not Available)
  • 1 Egg
  • ½ Cup Milk 120 Ml
  • ¼ Cup Cornflour 25 Grams
  • ¼ Cup All-purpose Flour 27 Grams
  • 1 Tablespoon Sugar
  • 1 Teaspoon Salt
  • 2 Tablespoons Butter
  • 1 Cup Shredded Mozzarella Cheese About 110 Grams
  • 2 Garlic Cloves Minced
  • 2 Sliced Jalapeños Optional
  • 1 Tablespoon Oil For Cooking

Instructions

  • Combine the fresh corn, egg, milk, butter, cornflour, all-purpose flour, sugar, and salt. Blend until you have a smooth batter.
  • Heat a nonstick skillet or griddle over medium heat. Add a small amount of oil to coat the surface.
  • For each cachapa, pour a ladleful of the batter onto the skillet, using the back of the ladle to spread it into a circular shape, similar to a pancake. You can make them as small or as large as you prefer.
  • Cook the cachapas for about 2-3 minutes on each side, or until they are golden brown and cooked through. You'll notice bubbles forming on the surface, similar to cooking regular pancakes.
  • Place jalapeno slices, if using, on the cachapas before flipping them. Cook for 2-3 minutes on the other side and flip it back. Place a generous amount of shredded mozzarella cheese on one half of a cachapa. Fold the other half over the cheese to create a halfmoon shape. Cook for an additional 1-2 minutes on each side, or until the cheese is melted and gooey, and the cachapa is nicely toasted.
  • Repeat the filling and cooking process for the remaining cachapas. Once all the cachapas are filled, toasted, and cheesy, serve them warm along with sour cream!

Video

Nutrition

Calories: 322kcal | Carbohydrates: 33g | Protein: 13g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 78mg | Sodium: 840mg | Potassium: 297mg | Fiber: 2g | Sugar: 9g | Vitamin A: 555IU | Vitamin C: 5mg | Calcium: 272mg | Iron: 1mg