Go Back
Venezuelan Sweet Corn Cachapas served with cheese and sauce

Cachapas

Delicious Venezuelan sweet corn pancakes filled with melty mozzarella cheese, cooked in the air fryer for a crispy exterior and tender interior.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Brunch, Lunch, Snack
Cuisine: Venezuelan
Calories: 250
Ingredients Method Notes

Ingredients
  

For the batter
  • 2 cups sweet corn kernels
  • 1/2 cup corn flour Helps the batter hold together
  • 1/4 cup milk Loosens the batter
  • 1 tablespoon sugar Enhances sweetness
  • 1/2 teaspoon salt Balances flavors
For the filling
  • 1 cup mozzarella cheese, shredded Provides a creamy, stretchy texture
  • Oil for frying Oil To prevent sticking

Method
 

Preparation
  1. Add sweet corn kernels, corn flour, milk, sugar, and salt to a blender. Blend until smooth and pourable.
  2. Heat a skillet over medium heat and add a little oil.
Cooking
  1. Pour a small amount of batter into the skillet to form a pancake.
  2. Cook until bubbles form on the surface and edges look set, then flip and cook until golden brown.
  3. Top with shredded mozzarella and fold the cachapa in half like a quesadilla.
  4. Fry for an additional minute to melt the cheese fully.
  5. Serve warm for the best texture.

Notes

Best served immediately after cooking. For best results, do not overcrowd the air fryer and watch for bubbles as a cue to flip.