Corn Cake

Name: Corn Cake
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: A Young corn; 1/2 bowl Glutinous rice flour; 1 spoon Sugar; Some Cooking oil

by Yan Ting

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

3

The taste of childhood, when the tender corn came out, grandma always made tortillas for us no matter how busy she was. At that time, there was no mixer, she used to grind the tortillas by herself, and then slowly fry them in a big pot. Then hand them to our hands one by one, take a big bite while it is hot, fragrant, waxy, crunchy, without sugar, the sweetness of corn, a memory of a generation...
Now that I marry a foreign country, I can only think about it if I want to eat it. I can't eat that taste anymore. Then I will make an improved version by myself. I hope everyone will like it.

Ingredients

Corn Cake

1. corn

2. Pulp corn

3. Add sugar

4. Add glutinous rice flour and mix well

5. Heat the pan

6. Drain oil

7. When the oil temperature rises, turn to low heat, use your hands to ball a large ball, put it into the pan, spread it into a cake and fry

8. After frying on one side, turn the other side to continue frying

9. Fry until golden on both sides

10. You can also cut into pieces if you can’t finish it, add chili, green onion, garlic and stir-fry, and season with appropriate amount of salt before serving.

11. Spicy, it can be eaten as a snack or with porridge, with a different flavor

Tips:
The corn should be tender. The glutinous rice flour can be replaced with flour. If you don’t have a mixer, you can use a gauze to grind the corn into a pulp, so that the corn husks are not there yet, and the taste is more delicate, and the trouble of pulling corn kernels is saved. You don't need to add it, as you like.