How to make corn pancakes

Corn roasting

Ingredients:

2 corns, sugar, starch, condensed milk, 1 bag of pure milk, vegetable oil, white sesame seeds

Method:

1. Prepare two corns, remove their coats, clean them, put them in a pot and cook them, take them out, let the corns cool, peel off the corn kernels and put them in a bowl for later use ( You can also buy cooked corn, it is more convenient to peel the corn kernels directly)

2. Prepare a small pot, pour a bag of milk, add 1 teaspoon of sugar, and then pour in the peeled corn Heat the corn kernels over low heat until boiling and cook for about 5 minutes. Be careful not to scoop them out immediately after cooking. Let the corn kernels soak in the milk for a while so that the corn kernels are permeated with the milky flavor.

3. Take out the soaked corn kernels, add a little starch and white sesame seeds, stir them together evenly, or just add starch.

4. Prepare a pan. After the pan is heated, brush it with a layer of cooking oil. After the oil is hot, put the corn kernels into the pan, spread them out, and press them into a round cake shape with a shovel. , fry slightly over low heat until it is set. Do not turn it over easily to prevent the corn kernels from spreading.

5. After frying the corn kernels until they are set, pour a little vegetable oil into the oil pan. The amount of oil should cover the corn. Use medium heat to fry the corn kernels until crispy. No need to turn. Noodles, don’t use too much heat to avoid corn kernels from saturating the pot.

6. Prepare a large plate, cover it with a layer of oil-absorbing paper, take out the cooked corn and place it on the oil-absorbing paper. This will absorb the excess oil and make it less greasy.

7. After the corn is cooled slightly, gently remove the corn, cut it into large pieces, and then put it on a plate.

8. Finally, squeeze an appropriate amount of condensed milk on the corn kernels.