Chinese Corn Pancake
When it's cold, a plate of warm corn pancake is the most suitable. You don't need too much oil. Just fry it slowly over low heat. The outside is crispy and the inside is soft. It's delicious as breakfast or a snack.
What is corn pancake?
Corn pancake is a traditional Chinese snack. It mainly uses corn kernels as the main raw material. After being stirred with starch, it is fried in hot oil.
The outer skin is golden and crispy, and the inside is soft and sweet. It not only retains the original fragrance of corn but also adds a unique taste hierarchy.
The production method is similar to pancakes, but the characteristic of corn pancake lies in the need to fully utilize the oil temperature so that the corn kernels can be fully cooked and bonded into shape.
Generally, a flat pan with a diameter of about 20 centimeters can make a perfect corn pancake, and it is very easy to make in a home kitchen.
Required raw materials and substitutes
Main ingredients
Corn kernels: Fresh and plump, maintaining moderate moisture, are the core ingredients of corn pancake.
Accessories
Starch: Helps corn kernels combine and makes the finished product easier to form.
Salad dressing: Decorates and adds a milky fragrance.
Seasonings
White sugar: Provides sweetness and balances the taste.
Cooking oil: Used for frying to ensure that the corn pancake is crispy on the outside and soft on the inside.
Substitutes
Corn kernels: Frozen corn kernels can be substituted and need to be thawed and drained in advance.
Starch: Corn starch or potato starch can be substituted.
Salad dressing: Mayonnaise or yogurt can also be used, with slightly different tastes.
White sugar: Honey or maple syrup can be substituted to bring different flavors.
What variety of corn should be chosen?
Sweet corn is the best choice for making corn pancake. It has plump and juicy grains, high sugar content, and is easier to coagulate and form after frying. The ones marked as fruit corn or waxy corn in supermarkets are all fine. These varieties have sufficient moisture and moderate starch content.
The freshness directly affects the taste. It is recommended to buy the ones with corn tassels. Peel off the outer skin and look at the plumpness of the corn kernels. The ones with golden and shiny grains are the best. Although frozen corn is convenient, its moisture content is unstable, and it is difficult to fry a texture that is crispy on the outside and soft on the inside.
Summer is the best season for corn, with affordable prices and good quality. But in other seasons, vacuum-packed sweet corn can also achieve good results.
Why does my corn pancake fall apart?
Starch proportion problem: The main reason for falling apart is insufficient starch proportion. The standard ratio is 200 grams of corn kernels with 15-20 grams of starch. In actual operation, add 15 grams first. After stirring, if there is still moisture on the surface of the corn kernels, add another 5 grams until a layer of powder is evenly coated on the surface of the corn kernels.
Oil temperature control problem: Too low oil temperature will cause the corn kernels to not solidify quickly. The correct way is to wait until the oil temperature is 60% hot. When a grain of corn is dropped and it quickly rolls and bubbles, then add the ingredients. When spreading, quickly push evenly from the middle to the surrounding with a shovel, and control the thickness to be about 1 centimeter evenly.
Mixing and frying skills: When mixing the corn kernels, stir well to ensure that each corn kernel is coated with starch. If the corn is too fresh and has a lot of moisture, you can first use kitchen paper to absorb the surface moisture. During the frying process, do not be in a hurry to turn it over. Wait until the edges turn yellow and the bottom is formed before moving it, so that it is easier to keep it intact.
INGREDIENTS
Main Ingredients
-
·200g corn kernels
Accessories
-
·15g starch
-
·30g salad dressing
Seasonings
-
·8g white sugar
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·70ml cooking oil
COOKING STEP
Step 1
Select 200 grams of fresh corn kernels and ensure they maintain appropriate moisture. Add 15 grams of starch and stir well for later use.
Step 2
Pour 50 milliliters of cooking oil into a hot pan. Turn on medium heat and heat the oil temperature to 60% hot.
Step 3
When the oil temperature is appropriate, pour the prepared corn kernels into the pan and quickly spread them into a circular cake shape with a shovel.
Step 4
Patiently fry until the surface of the corn pancake begins to solidify and emits a rich corn aroma.
Step 5
Evenly pour 20 milliliters of cooking oil along the edge of the pan to ensure that the corn pancake is heated evenly.
Step 6
Continue frying for about 6 minutes until the corn kernels are fully cooked and the appearance is golden yellow. If there is insufficient oil, add an appropriate amount.
Step 7
When the corn pancake is completely formed, carefully scoop it out with a colander and drain off the excess oil.
Step 8
Place the whole corn pancake on a cutting board and cut it into evenly sized triangles with a knife.
Step 9
Finally, sprinkle an appropriate amount of white sugar and drizzle salad dressing for decoration. Enjoy this corn pancake that is crispy on the outside and soft on the inside while it's hot.
More recipes worth trying
Hakka Stuffed Bitter Melon Recipe
Hakka Stuffed Tofu - A Heritage Dish
Storage instructions
The freshly made corn pancake is best eaten while it's hot. After cooling, the texture will become hard and the outer skin will lose its crispiness. If it really needs to be stored, it is recommended to consume it within 2 hours and it can be placed at room temperature.
For refrigerated storage, wait until the corn pancake is completely cooled. Wrap it with plastic wrap and put it in a fresh-keeping box. It can be stored in the refrigerator for 1 to 2 days. Before eating, heat it in the oven at 180 degrees for 3 to 5 minutes, or fry it in a pan over low heat for 30 seconds to restore some crispiness.
Freezing storage is not recommended because after thawing, the corn kernels will become loose and the taste and appearance will be greatly reduced. When storing, pay attention to avoiding squeezing between corn pancakes. It is best to place them in a single layer so that the shape will not be damaged and it is more convenient to take them.
Consumption suggestions
Classic combination: The most classic combination for corn pancake is white sugar and salad dressing. Dipping and eating can highlight the two flavors of sweet and salty. Have tried adding shredded pork floss or seaweed crumbs, which not only add texture but also supplement protein. It is especially suitable as breakfast or afternoon tea snack.
Drink combination: Hot soybean milk, milk or black tea are all good drink combinations. The drink temperature of about 60 degrees is the most suitable. It can not only neutralize the greasiness but also not damage the taste of the corn pancake.
Bento combination: If preparing a bento, it is recommended to match some refreshing side dishes, such as pickled cabbage or cold cucumber.
Eating method: When eating, cut the corn pancake into small triangles. Dip it in seasonings and one bite at a time is just right. Eating with a napkin underneath is more convenient and avoids getting oil on your hands.
FAQs:
During the production process, you will first hear a loud frying sound. When the sound gradually becomes smaller, it means that the moisture is evaporating; the edges will start to curl up and turn dark; and a strong corn fragrance will waft from the kitchen. These judgment methods are very practical when making corn pancakes at home. After mastering them, you basically will not fail.
During the operation, there are a few points to note. Keep enough oil in the pan to prevent sticking. The flipping action should be quick and neat without hesitation. Select a wide spatula that can hold more than one-third of the area. After flipping, immediately straighten and tidy up the edges. These are all experiences summed up from actual operations and can prevent the corn pancake from being damaged when flipped.
When making a new corn pancake, several key points need to be adjusted. Keep the heat at medium-low heat, control the frying time within 8 minutes, and the ratio of corn kernels to raw flour should be accurate. There should not be excessive raw flour. These adjustments can keep the corn pancake crispy on the outside and soft on the inside.
The corn pancake made by the air fryer version is not as good in taste as the fried one. Overall, it will be a bit dry and rather hard, lacking the excellent taste of a crispy outer skin and a soft and glutinous interior like the fried version.
REVIEWS
