Corn Cakes

Name: Corn Cakes - Veronica E.
Ingredients: 1 egg or 1/2 teaspoon of salt; 3 tablespoons of water; pepper; 300g of cooked corn kernels; 4; 5 tablespoons of flour; oil

Diverse - Corn Cakes by Veronica E. - Recipia

To prepare these delicious corn pancakes, we start by beating the eggs with water, ensuring that we achieve a fluffy, airy mixture that will provide a light texture to the final dish. It is important to ensure that the eggs are well incorporated to achieve a perfect omelet. Once we have obtained a consistent foam, we add salt and pepper to taste to enhance the flavors. The next step is to incorporate the flour, carefully mixing it into the egg mixture. It is essential that the batter is slightly thicker than that for regular pancakes to have a pleasant texture when cooked. We mix everything until there are no lumps, and the batter becomes homogeneous. Then, we add the corn kernels, which can be fresh or canned, and mix well to distribute them evenly in the batter. In a deep skillet, we heat the oil over medium heat. It is important for the oil to be well heated before we start frying the mixture to achieve a golden and crispy crust. Using a spoon, we pour a portion of the corn batter into the skillet, making sure to leave enough space between the pancakes for easy flipping. Each pancake will cook for about 2-3 minutes on each side until golden and evenly cooked. With the help of a spatula, we carefully flip them to ensure they brown evenly. Once the pancakes are ready, we remove them to a plate covered with a paper towel to absorb the excess oil. We serve these pancakes hot, alongside a fresh salad, or we can wrap them in flatbreads, filled with tender meat, pickles, and seasonal salads. This combination will provide a unique culinary experience, with varied flavors and interesting textures. Enjoy your meal!

Ingredients

1 egg or 1/2 teaspoon of salt
3 tablespoons of water
pepper
300g of cooked corn kernels
4
5 tablespoons of flour
oil

Corn Cakes

Ingredients

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