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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.
INGREDIENTS
Main Ingredients
- ·200g corn kernels
Additional Ingredients
- ·15g starch
- ·30g salad dressing
Seasonings
- ·8g white sugar
- ·70ml cooking oil
DIRECTIONS
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.