Cachapas

Photo by Beatriz A.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

Cachapas

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 2

    cups tender corn kernels, fresh or canned (if canned, drain liquid)

  • 1/4

    teaspoon salt

  • 1/3

    cup sugar

  • 1

    egg

  • 1

    tablespoon cornstarch

  • 1

    tablespoon ice-cold water

  • Oil or butter for frying

  • White cheese (optional)

Directions

Put the corn kernels, salt, sugar, and egg in a blender and process for several seconds to make a thick, gruel-like mixture. Remove to a bowl. Dissolve the cornstarch in the 1 tablespoon cold water, and then stir into the corn mixture. Heat approximately 1 to 2 tablespoons oil or butter in a skillet, coating the bottom completely. Drop 2 to 2 1/2 tablespoons of the mixture into the hot skillet, to make a 4- to 5-inch round pancake. Cook over low-medium heat for 1 minute, until the edges of the pancake brown and bubbles form on the surface. Flip the cake over and cook for another minute. Add more oil or butter to the skillet and make the remaining cachapas. Drain cakes onto paper towels and serve hot with a hunk of fresh white cheese, if desired.

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