Cachapas (Venezuelan Corn Cakes)
Servings
4
Total time
20
minutesThese thin, sweet corn griddle cakes are a breakfast staple and popular street food in Venezuela. Tender on the inside, crispy on the outside – they’re delicious with just a pat of butter, or use them as a vessel for other ingredients. Fold in melty cheese, Instant Pot Pulled Chicken.
Ingredients
2 cups corn kernels, fresh or frozen
1 egg
1 Tbl sugar
3 Tbl heavy cream
1.5 tsp Roasted Garlic Sea Salt
1/4 cup all-purpose flour
1/4 cup corn flour (masa harina)
Oaxaca cheese, for serving
Instructions
- Place the corn, egg, sugar, heavy cream, flours and salt in a blender and puree to create a batter.
- Heat a griddle or large skillet over medium-high heat. Drizzle in Garlic Extra Virgin Olive Oil. Drop batter by quarter cups into the skillet or griddle. Cook until golden brown, turn and cook another 2-3 minutes. Move to a plate and proceed with the remaining batter.
- Serve the cachapas with butter or tuck in Oaxaca cheese or chicken and fold.
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