Venezuelan Cachapas

Cachapas are a beloved traditional Venezuelan dish made from sweet corn and flour, pan-fried to golden perfection and filled with creamy melted mozzarella cheese. This sweet and savory combination makes cachapas a delicious treat for any time of day—perfect for breakfast, lunch, or dinner. With their crispy exterior and soft, cheesy interior, these corn pancakes are irresistibly tasty.

Why You’ll Love This Recipe

• Sweet and savory: The natural sweetness of the corn complements the rich, melted mozzarella cheese for a perfect flavor balance.
• Quick and easy: Ready in just 25 minutes, making it a great meal for busy days or casual get-togethers.
• Versatile: Enjoy them as a savory breakfast, a satisfying lunch, or a comforting dinner.
• Customizable: While traditionally served with mozzarella, you can try different cheeses or add toppings like sour cream, salsa, or even avocado.
• Gluten-free option: You can easily make this dish gluten-free by substituting the all-purpose flour with a gluten-free flour blend.
• Crowd-pleaser: The cheesy, crispy, and soft texture makes it a hit with both kids and adults.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 14 oz canned sweet corn, drained
• 1 large egg
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 2 tablespoons sugar
• 2 tablespoons vegetable oil (for frying)
• 250g buffalo mozzarella cheese, sliced
• 2 tablespoons butter

directions

1. Prepare the batter: In a blender or food processor, combine the sweet corn, egg, flour, salt, and sugar. Blend until the mixture is smooth but still has a bit of texture from the corn kernels.
2. Cook the cachapas: Heat a large skillet or griddle over medium heat and add a little vegetable oil. Once hot, spoon 1/4 cup of the corn batter into the pan for each cachapa, spreading it out into a round shape. Cook for 3-4 minutes on each side, or until golden brown and crisp.
3. Fill the cachapas: Once the cachapas are cooked, place a few slices of mozzarella cheese in the center of each. Fold them in half while the cheese melts.
4. Serve: Add a dollop of butter on top of each cachapa while it’s still warm. Serve immediately with your favorite dipping sauce, or enjoy as is.

Servings and timing

• Prep Time: 10 minutes
• Cooking Time: 15 minutes
• Total Time: 25 minutes
• Servings: 4 cachapas
• Calories: Approximately 300 kcal per cachapa

Variations

• Cheese Options: While mozzarella is traditional, you can use other cheeses like cheddar, Gouda, or even a spicy cheese like pepper jack for a different flavor.
• Add-ins: Try adding cooked bacon bits, sautéed onions, or fresh herbs to the batter for added flavor.
• Sweet version: For a dessert twist, you can drizzle honey or maple syrup on top or sprinkle with powdered sugar.
• Savory toppings: Serve with sour cream, guacamole, or a side of salsa for added richness and flavor.
• Gluten-free option: Swap the all-purpose flour for a gluten-free flour blend to make these cachapas gluten-free.
• Mini cachapas: Make smaller versions of cachapas for appetizers or party snacks.

storage/reheating

Storage:
Store leftover cachapas in an airtight container in the refrigerator for up to 2 days. The batter can also be stored in the fridge for up to 24 hours.

Freezing:
Cachapas freeze well. Once they are fully cooled, wrap them tightly in plastic wrap or aluminum foil and freeze for up to 2 months. To reheat, simply microwave or heat in a skillet until warmed through.

Reheating:
To reheat, place the cachapas in a skillet with a little butter or oil to crisp them up again. Alternatively, you can microwave them for 30-45 seconds if you’re short on time.

FAQs

Can I use fresh corn instead of canned corn?

Yes, you can use fresh corn kernels for an even fresher taste. Just make sure to cook and cut the corn off the cob before adding it to the batter.

Can I make the batter ahead of time?

Yes, you can prepare the batter in advance and refrigerate it for up to 24 hours. Make sure to stir it well before cooking.

What can I serve with cachapas?

Cachapas are delicious with a variety of sides, including sour cream, guacamole, or even a fresh tomato salsa. They also pair wonderfully with a simple salad or beans.

Can I make these cachapas without cheese?

Absolutely! For a simpler version, you can make plain cachapas and serve them with toppings like avocado or a dollop of sour cream.

How do I make the cachapas crispy?

To ensure a crispy texture, make sure the pan is well-heated and the oil is hot before adding the batter. You can also add a little extra oil or butter to the pan for a golden crust.

Can I make these in a non-stick pan?

Yes, a non-stick pan works well to prevent the cachapas from sticking, but make sure to still use enough oil for the best results.

Conclusion

Venezuelan Cachapas are a delightful combination of sweet corn and melted mozzarella, making them a comforting dish that’s perfect for any meal. Whether served for breakfast, lunch, or dinner, these crispy corn pancakes filled with gooey cheese are a true crowd-pleaser. Easy to make, customizable, and simply delicious, cachapas are a must-try!

Venezuelan Cachapas

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Cachapas are a traditional Venezuelan dish made from sweet corn and flour, pan-fried to golden perfection, and filled with delicious, melted mozzarella cheese. Perfect for breakfast, lunch, or dinner, these sweet corn pancakes are both savory and sweet.

• Author: Mari
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 cachapas 1x
• Category: Breakfast
• Method: Frying
• Cuisine: Venezuelan
• Diet: Vegetarian

Ingredients

Units USM Scale 1x2x3x

• 14 oz canned sweet corn, drained
• 1 large egg
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 2 tablespoons sugar
• 2 tablespoons vegetable oil (for frying)
• 250g buffalo mozzarella cheese, sliced
• 2 tablespoons butter

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Instructions

1. Prepare the batter: In a blender or food processor, combine the sweet corn, egg, flour, salt, and sugar. Blend until the mixture is smooth but still has a bit of texture from the corn kernels.
2. Cook the cachapas: Heat a large skillet or griddle over medium heat and add a little vegetable oil. Once hot, spoon 1/4 cup of the corn batter into the pan for each cachapa, spreading it out into a round shape. Cook for 3-4 minutes on each side or until golden brown and crisp.
3. Fill the cachapas: Once the cachapas are cooked, place a few slices of mozzarella cheese in the center of each and fold them in half while the cheese melts.
4. Serve: Add a dollop of butter on top of each cachapa while it’s still warm. Serve immediately with your favorite dipping sauce or enjoy as is.

Notes

• For an extra touch, drizzle the cachapas with a bit of maple syrup or honey for a sweet contrast.
• These cachapas can also be served with sour cream or guacamole for added flavor.
• Feel free to experiment with different fillings, such as ham or other cheeses, to suit your taste.

Nutrition

• Serving Size: 1 cachapa
• Calories: 300 kcal
• Sugar: 6g
• Sodium: 450mg
• Fat: 18g
• Saturated Fat: 8g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 4g
• Protein: 12g
• Cholesterol: 30mg