Pan-Fried Cheesy Corn Cakes (Chvishtari)

Name: Pan-Fried Cheesy Corn Cakes (Chvishtari)
Total time: 25 min
Ingredients: 1 1/2 cups (180 g) masa harina (such as Maseca), or precooked white cornmeal (such as P.A.N.); 1 cup (150 g) medium-grind cornmeal, preferably white; 2 teaspoons kosher salt; 1 1/2 cups (200 g) grated aged (a.k.a. low-moisture) whole-milk mozzarella; 1 cup (240 g) plain full-fat greek yogurt; 1 cup (240 g) sour cream; 2/3 cup (100 g) finely crumbled cow’s-milk feta; Neutral oil, for frying

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Makes Eight 5-inch-long (13 cm) oval breads 1x

Time 25 minutes

Units Scale

Ingredients

1 1/2 cups (180 g) masa harina (such as Maseca), or precooked white cornmeal (such as P.A.N.)
1 cup (150 g) medium-grind cornmeal, preferably white
2 teaspoons kosher salt
1 1/2 cups (200 g) grated aged (a.k.a. low-moisture) whole-milk mozzarella
1 cup (240 g) plain full-fat greek yogurt
1 cup (240 g) sour cream
2/3 cup (100 g) finely crumbled cow’s-milk feta
Neutral oil, for frying

Instructions

In a large bowl, whisk together the masa harina, cornmeal, and salt. Add the mozzarella, yogurt, sour cream, and feta and use your hands to mix well. Shape into eight balls of about 5 ounces (140 g) each, then pat each ball into an oval 2 inches (5 cm) thick.
Pour 3/4 inch (2 cm) of oil into a large skillet and turn the heat to medium. When it’s hot and shimmering (working in batches if needed), add the corn cakes and cook, flipping halfway through, until cooked through and browned on both sides, 12 to 16 minutes total. Transfer to a paper towel–lined plate. Serve immediately.

— Excerpted with permission from Georgia: The Cookbook by: Meriko Gubeladze & Benjamin Kemper published by ‎Hardie Grant North America, October 6, 2026