Golden Corn Pan
by Round small Ο
Favorite
Difficulty
Normal
Time
20m
Serving
2
1. Cook the sweet corn, preferably with a few layers of tender skins, and I think the taste is better when cooked in this way.
2. Let the corn cool and peel off the corn kernels. (Raw corn is fine, but cooked corn is better to peel)
3. Separate the corn kernels that are connected together, do not drain the water too much, and keep the surface water.
4. Add an appropriate amount of starch to the peeled corn kernels and stir evenly to ensure that each kernel of corn is wrapped in starch.
5. Pour the oil in the pan. The oil can be slightly more. After the oil is heated, pour the corn kernels and spread them evenly. Don't turn it during frying, let the corn be baked into a big pancake.
6. After the whole corn is baked and set, add oil and let the whole cake immerse in the oil to fry. The frying is slightly dry.
7. After frying, discard the excess oil, put the corn on the plate, and sprinkle with sugar while it is hot.
8. The corn is ready, crispy and sweet, sweet and delicious π
9. Cut it into small pieces and share!
Tips:1. I personally think that the taste of corn cooked with the skin is stronger.
2. Raw corn kernels can be used, but cooked corn is better to peel.
3. Cooked corn kernels that cannot be used up can be stored frozen for a long time.
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