Exclusive Corn Pancake

Name: Exclusive Corn Pancake
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Snacks
Ingredients: 1 piece baby corn; a pinch Condensed milk; 1 spoon Cornstarch; 1 spoon glutinous rice flour; a pinch white sugar

Golden corn fritter: sweet kernels bound with condensed milk and glutinous rice starch, pressed flat and shallow-fried into a lacy, crisp-edged pancake.

20 minNewMedium Snacks Deep-fry Sweet

Instructions

1
Remove the corn kernels.
2
Put into hot water and blanch for two to three minutes.
3
Scoop out and drain the water, then let it cool to room temperature.
4
Add a ring of condensed milk (I didn’t measure, just squeezed a ring casually).
5
Add starch and glutinous rice flour (about the usual amount used with a normal rice spoon).
6
Stir evenly until it reaches a sticky paste consistency.
7
Add a little oil to the pan, gently place the corn in, and press it flat with the back of a spoon. At this time, do not flip it, and fry over low heat until it sets.
8
Then pour in a bit more oil and continue frying over low heat, only flipping the corn cake once it is completely set.
9
Carefully flip it over, continue frying on low heat, and when the corn kernels turn slightly yellow and both sides are set, turn off the heat.
10
Sprinkle sugar on it while it's hot, then let it cool to room temperature before cutting it into pieces to eat.
11
The corn cake smells so good.