Venezuelan Corn Cakes: Cachapas
2015-06-11- Course: Appetizer
-
Add to favorites
- Yield : 15 pancakes
- Prep Time : 10m
- Cook Time : 5m
- Ready In : 15m
Average Member Rating
(0 / 5)
0 People rated this recipe
Related Recipes:
-
Veal, Pork and Porcini Bolognese Sauce
-
Serrano Ham-Wrapped Figs
-
Tortilla with Chorizo
-
Sgroppino
-
Smashed Potatoes with Chives
Ingredients
- 10 ears of corn
- 2 tablespoons sugar
- 1/4 cup milk
- Pinch salt
- Corn oil, for sauteing
- 1/4 cup sour cream, for garnish
Method
Step 1
Remove kernels form husk of corn using a sharp knife. Puree in a blender. Mix in the sugar, milk, and salt. Heat griddle to medium heat, lightly coat with canola oil. Spoon mixture onto hot griddle to form "pancakes" of your desired size. Cook for 2 minutes on each side. Garnish with sour cream.
MISC Recipes
- Recent
- Popular
- Random
-
Warm Spiced Cranapple Cider
(0 / 5)
-
Veal, Pork and Porcini Bolognese Sauce
(0 / 5)
-
Truffled Fillet of Beef Sandwiches
(0 / 5)
-
Warm Spiced Cranapple Cider
(0 / 5)
-
Barley Candy
(0 / 5)
-
Cold Soba Noodle Salad with Creamy Sesame Dressing
(0 / 5)
-
Cancato Chileno: Stuffed Grilled Snapper with Oregano
(0 / 5)
-
Fourth of July Coleslaw
(0 / 5)
-
Bombini Doughnuts
(0 / 5)
