Cachapas a must when in Venezuela you can find them everywhere. There are a number of different versions from dead easy using canned creamed corn to this more elaborate and my favourite recipe below.
Cut enough kernels from cobs to measure 2 ½ cups. In a food processor pulse the corn until coarsely chopped and slightly wet. Melt butter and cool. In a bowl whisk together the butter, eggs and milk. Coarsely grate mozzarella and in a large bowl stir together with the corn, flour, cornmeal, salt, and pepper. Whisk in egg mixture until combined.
In a large non-stick heavy flat pan or skillet heat 1 tablespoon oil over moderate heat until hot but not smoking. Working in batches, drop ⅛ -cup measures of batter into skillet to form pancakes about 2 inches in diameter (do not spread or flatten pancakes) and cook until edges begin to set and undersides are golden brown, about 1 ¾ minutes.
Flip pancakes and cook until undersides are golden brown and pancakes are cooked through. Add more oil to skillet as necessary between batches. Pancakes may be made 1 day ahead and chilled, covered. Reheat pancakes in the middle of a 180°C oven until hot, about 15 minutes.
Nutritional analysis per serving (15 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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