Cachapa

Ingredients for 2 servings:

• 1 class can/n corn (drained weight 285 g)
• 2 eggs, separated
• 50 ml whipped cream
• 50 ml milk
• 50 g wheat flour
• 1 pinch of salt
• 1 pinch(s) of sugar
• 1 dashes lemon juice
• 1 ball of mozzarella, sliced
• n. B. Clarified butter for frying

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Corn pancakes according to a simplified Venezuelan recipe

Drain the corn. If you want to do a little more work, you can also shell the same amount of fresh corn kernels from cooked corn on the cob. Blend with egg yolk, cream (milk can also be substituted), milk, and flour, and season to taste. Finally, fold in the stiffly beaten egg whites and let the batter rest for a while. Fry small, golden-yellow pancakes in clarified butter (preferably in a heavy pan). While the pancakes are still cooking, place the mozzarella slices on the cooked side and let them melt while the other side cooks. The pancakes also taste great with grated Emmental cheese, thinly sliced ​​cooked ham or turkey breast, or smoked fish, cherry tomatoes, and arugula. Cottage cheese, radish slices, cress, or creamed horseradish and salmon, but also jam, sugar beet syrup, etc., go very well. Traditionally, this dish is offered at small roadside stalls in Venezuela and enjoyed with a cocada (coconut milkshake) and a little salted butter. It’s a popular post-beach snack, especially along the coast and on Isla Margarita! The most common fillings are white cheese or carne mechada (stringy cooked beef or chicken in a spicy sauce).