Cachapas
Discover the irresistible charm of *cachapas*, a traditional Venezuelan treat that brings the sweet, golden flavors of fresh corn to life in a perfectly fluffy, pancake-like creation. These delightful corn cakes, made from a blend of fresh corn kernels, rich milk, and a touch of sugar, boast a distinct texture thanks to a subtle incorporation of cornmeal. Cooked to golden-brown perfection on a hot skillet, cachapas are crisp on the outside and tender on the inside, offering a delightful contrast that will have you coming back for more. Top them with creamy queso de mano or melted mozzarella for an authentic experience, or enjoy them plain for a rustic snack bursting with natural sweetness. With just 15 minutes of prep time and a handful of pantry staples, this recipe is your gateway to savoring the heart of Venezuelan street food in the comfort of your kitchen. Perfect for breakfast, brunch, or a snack, these cachapas are a must-try for lovers of global cuisine!
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Recipe Information
Ingredients
- 3 cups Fresh corn kernels (about 4–5 cobs)
- 0.5 cups Milk
- 0.25 cups Cornmeal
- 2 tablespoons Sugar
- 0.5 teaspoons Salt
- 2 tablespoons Unsalted butter (melted)
- 2 tablespoons Vegetable oil (for frying)
- 1 cup Queso de mano or mozzarella cheese (optional, for serving)
Instructions
In a blender, combine the fresh corn kernels, milk, cornmeal, sugar, salt, and melted butter. Blend until the mixture is smooth but still has some texture (you want small pieces of corn visible).
Let the batter rest for 5–10 minutes to allow the cornmeal to hydrate.
Heat a non-stick skillet or griddle over medium heat and add a small amount of vegetable oil to coat the surface.
Pour about 1/4 cup of the batter onto the skillet and spread it gently with the back of a spoon to form a pancake about 5–6 inches in diameter.
Cook the cachapa for 3–4 minutes on one side, or until the edges start to dry and the bottom is golden brown. Flip carefully with a spatula and cook for another 2–3 minutes on the other side.
Remove the cooked cachapa and keep it warm while repeating the process with the remaining batter, adding more oil as necessary.
Serve the cachapas warm, folded in half with queso de mano or mozzarella cheese in the center, or enjoy them plain.
Nutrition Facts
Calories |
2035 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.1 g | 151% | |
| Saturated Fat | 53.2 g | 266% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 233 mg | 78% | |
| Sodium | 2505 mg | 109% | |
| Total Carbohydrate | 198.7 g | 72% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 60.2 g | ||
| Protein | 72.7 g | 145% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1769 mg | 136% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1724 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
