Cachapas
User Reviews
5
6 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
10 mins
-
Servings
8
-
Calories
182 kcal
-
Course
Appetizer
-
Cuisine
Vegetarian
Cachapas
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
- 5 corn on the cob yellow, ears, shucked
- ¼ cup milk whole, plus 2 tablespoons
- 1 tablespoons superfine sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 large egg lightly beaten
- ½ cup cornmeal finely ground
- ¼ cup masa harina
- 5 tablespoons butter unsalted, softened
Instructions
- Place all ingredients, except butter, into a blender and pulse 10 times until ingredients are well combined and there is still some texture to the corn kernels.
- Place a large skillet over medium heat and add half of butter.
- Once butter has melted, scoop 3 tablespoon sized balls of batter into the skillet, about 1 inch apart. Pan fry for about 4 minutes. Flip each cachapa over and continue to cook for an additional 3 to 4 minutes or until browned and crisp.
- Remove from heat and set aside. Add remaining butter to skillet and cook cachapas until all batter has been used.
- Top with toppings of choice and serve to queso fresco.
Nutrition Information
Show Details
Calories
182kcal
(9%)
Carbohydrates
22g
(7%)
Protein
4g
(8%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Cholesterol
43mg
(14%)
Sodium
168mg
(7%)
Potassium
212mg
(5%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
378IU
(8%)
Vitamin C
4mg
(4%)
Calcium
19mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 182 kcal
% Daily Value*
| Calories | 182kcal | 9% |
| Carbohydrates | 22g | 7% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 43mg | 14% |
| Sodium | 168mg | 7% |
| Potassium | 212mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 378IU | 8% |
| Vitamin C | 4mg | 4% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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