Cachapas (Venezuelan Corn Cakes)

Menu Part: 
Entree
Cuisine Type: 
Latin
Serves: 
32 servings

Cachapas, like arepas, are popular at roadside stands. They are often served with queso de mano (hand cheese), a soft, mozzarella-like cheese.

Ingredients

2 qts. whole kernel frozen corn, thawed
1 cup cornstarch
1/4 cup rice oil
2 tbsp. granulated beet sugar
2 tsp. rice
1/2 cup oil

Steps

1. Place all ingredients into food processor or blender and process until fairly smooth but still a little chunky. Add water as needed to give batter consistency similar to thin pancake or crêpe batter.

2. Taste and correct seasonings. Check and correct consistency if required.

3. Place mixture in container and chill to 40°F or below.

4. For service: Spread thin coat of oil on flattop and heat to 350°F.

5. Ladle 1/2 cup of batter for each corn cake onto flattop, spreading out each cake like a pancake.

6. Turn when surface bubbles and bottom is golden brown, about 2 to 2 1/2 mins. Brown other side.

7. Shingle 16 corn cakes into each 2-in. full pan.

Recipe by University of Colorado at Boulder

More From FoodService Director

Ideas and Innovation
phone bed call sick

We make people call and directly talk to their boss or supervisor if they are reporting an absence for a shift. While it is more cumbersome, it is a conscious decision. We have adapted and implemented electronic methods to obtain efficiencies in just about every other functional area, except for electronic absence reporting systems. The direct supervisor can put more pressure on an employee to show up—especially those with some form of the “Super Bowl plague”—than any electronic system can.

Menu Development
ranch dressing chicken fingers

While salad bars are often the first place K-12 operators look to incorporate more fresh produce, few go as far as making their own salad dressings. But last fall, in a continuing effort to transition from prepackaged meals to an all-scratch menu, Mark Augustine, executive chef of culinary and nutrition services for Minneapolis Public Schools, switched to concocting four varieties in-house—ranch, Caesar, Italian and Asian vinaigrette. The move, designed to eliminate artificial ingredients and lower fat and sodium, presented the biggest challenge when it came to ranch dressing, the school-...

Ideas and Innovation
business card

We get the new folks abridged business cards saying, “Hi, my name is so-and-so and I work in nutrition department.” We thought it would give them more ownership of the program and elevate their status and position in the organization. It also gives our team more self-confidence and self-worth as an employee, which can be a challenge with foodservice workers.

Ideas and Innovation
tug hospital robot

Automation has opened up in recent years as foodservice operators across the country grapple with labor shortages. Robots deliver food trays to patients in hospitals, and they make sushi on college campuses. For some operators, they’re worthwhile to reduce strain on human employees and increase productivity.

Robots roamed the hallways when the University of California San Francisco Medical Center’s new Mission Bay campus opened last year. Though these robots have nicknames like Wall-E and Tuggie McFresh, they’re not a novelty. They’re a solution to a problem that administrators...

FSD Resources