What are corn pancakes?

corn licking are refreshments made by mixing corn into light dough and frying. Although many people connect corn stamps with the American south, the region of world -famous fried food, people in many cultures create a version of corn pancakes. In Asia, for example, corn pancakes can be made of mixed vegetables and spicy sauce. This meal is very easy to make, even for inexperienced chefs and is often very popular with the guests for dinner.

There are a number of different corn perpendiculars. In the most basic version, corn is simply mixed into a light dough, such as the one used to eat by a fried body, and then the mixture is loaded on a hot pan or grate. For an even lighter version, people use broken egg whites and fold the egg whites in the corn mixture to form a foaming mixture that creates a lighter and sharper version of corn lívators.

This wautorIsegeek accidentally prefers a method of beaten egg whites, because it emphasizes the taste of corn than weigh it in the chicken. It starts with removing the ears of fresh corn for cores until you have two and a half cups (600 ml) corn. Although frozen or canned corn can be used for corn pancakes, fresh corn tends to be better, with summer and light flavor. Once the corn cores are extracted, they can be mixed with two egg yolks, sprinkling salt and pepper, a little sugar and just enough flour to pull the mixture together, usually around two tablespoons (16 grams).

Two egg whites should be defeated in rigid peaks and then carefully folded into a mixture of corn. Too much while mixing causes the dough to turn a little soup, so folding requires a light hand. Ideally, the pan should heat with a little oil during the folding process, so you can start cooking immediately before the egg whites have a chance of deflate.

the Lord should bet moderately finished, because the goal is to brown and crunch from outer corn pancakes while cooking throughout the journey. Because corn can be consumed raw, the primary problem is to cook eggs at a safe temperature and create the necessary golden bark. It usually takes several minutes on both sides, at this point the corn can be released on the towel to remove excess oil and then served.

corn stamps can be served with maple syrup or molasses because they are often in the south, but can also be accompanied by spicy sauces, soy decreases and many other bandages. Spicy sauces are often paired very well with corn lins and for Asian twists, crushed coriander and green onions can be added to the mixture to create more taste and texture. The taste of corn perpendicular can also be adjusted by choosing oil for cooking: Lard, Ghi, vegetable oil and sesame oil can be used for corn licking, with very different flavors of the Results.