Cheesy, Venezuelan Street Food Brought To NYC

Blend corn until smooth.

Combine blended corn with corn flour, oil, and eggs in a bowl.

Add fresh mozzarella, Gouda cheese, parmesan, and Natha, and mix until well incorporated.

Heat oil in a skillet over medium heat until hot.

Pour a ladle of batter into the skillet, forming a round shape.

Cook until edges are set and the bottom is golden, about 3-4 minutes.

Flip the cachapa and cook the other side until golden, about 3-4 minutes.

Repeat with remaining batter, adding more oil as needed.

Serve warm.

Equipment Needed

Dietary

Allergens