Cachapas
In Venezuela cachapas are sold, among other places, at roadside stands where they are cooked on large griddles. They are thick, slightly sweet pancakes of blended fresh corn, fried in butter and folded over slices of soft white cheese that melts in the heat of the pancake. Unlike arepas they are made not from flour alone but from fresh kernels (a little flour only thickens the batter), so they are moist, slightly crisp and full of corn flavour. They are best with young sweetcorn in season.
Your own work in that: 5 min.
- Cutting the corn 15 min
- Batter 5 min
- Frying 45 min
Step by step
0 / 8 doneCut off the kernels
Stand a cob upright in a bowl and cut off the kernels with a sharp knife, as close to the core as possible. Thaw and drain frozen corn.
Ingredients: 500 g fresh corn kernels (from about 4 cobs) or frozen · 60 ml milk · 60 g cornmeal · 1 tbsp sugar · ½ tsp salt · 50 g butter for frying and serving
Cob upright in a bowl — the kernels will not fly.Blend the batter
Blend the corn with the milk, sugar and salt to a thick, slightly lumpy batter. It need not be smooth.
Ingredients: 500 g fresh corn kernels (from about 4 cobs) or frozen · 60 ml milk · 60 g cornmeal · 1 tbsp sugar · ½ tsp salt · 50 g butter for frying and serving
Thick and slightly lumpy — that is right.Thicken with cornmeal
Stir in the cornmeal. The batter should be like thick cream and slide slowly off a spoon. If too thin, add a spoonful of cornmeal; if too thick, a little milk.
Ingredients: 500 g fresh corn kernels (from about 4 cobs) or frozen · 60 ml milk · 60 g cornmeal · 1 tbsp sugar · ½ tsp salt · 50 g butter for frying and serving
Heat the pan
Heat a large frying pan, ideally non-stick, over medium heat and brush it thinly with butter. Brush it like this before each pancake and keep the rest of the butter for serving.
Ingredients: 500 g fresh corn kernels (from about 4 cobs) or frozen · 60 ml milk · 60 g cornmeal · 1 tbsp sugar · ½ tsp salt · 50 g butter for frying and serving
Cook the first side
Pour in about 100 ml of batter (a generous ladle) and spread it with a spoon into a pancake about 15 cm across and 6 mm thick. Cook 3–4 minutes, until the underside is golden with darker spots and bubbles appear on top.
Ingredients: 500 g fresh corn kernels (from about 4 cobs) or frozen · 60 ml milk · 60 g cornmeal · 1 tbsp sugar · ½ tsp salt · 50 g butter for frying and serving
Bubbles on top — time to turn.Turn and cook the other side
Carefully turn the pancake with a wide spatula and cook another 3 minutes. They are delicate — flip in one decisive movement.
Ingredients: 500 g fresh corn kernels (from about 4 cobs) or frozen · 60 ml milk · 60 g cornmeal · 1 tbsp sugar · ½ tsp salt · 50 g butter for frying and serving
Add the cheese
Right after turning, lay slices of cheese on one half of the pancake so they start to melt. Slide the pancake onto a plate and fold the other half over the cheese. Cook the rest in the same way — in one pan all 6 take about 45 minutes.
Ingredients: 250 g mozzarella (patted dry) or other soft white cheese, sliced
Serve
Serve at once, with a pat of butter on top.
Ingredients: 500 g fresh corn kernels (from about 4 cobs) or frozen · 60 ml milk · 60 g cornmeal · 1 tbsp sugar · ½ tsp salt · 50 g butter for frying and serving
Before you start
The cheese
In Venezuela queso de mano or queso telita is used — soft, slightly salty, stretchy cheeses. Mozzarella is the closest available substitute.
With ham
Popular versions add a slice of ham under the cheese, or fried pork (cochino frito).
Storage
Cachapas are best straight from the pan. You can make the batter in the morning and keep it in the fridge until evening — stir it before frying. Keep any leftover cheese-filled pancakes in the fridge until the next day and reheat them in a dry pan.
