Can corn pancakes be made with flour?

The method of making corn cakes is relatively simple, and they taste crispy and delicious. You can also add flour when making corn cakes. We know that corn contains linoleic acid, which is rich in vitamin E. Eating some of it regularly can lower blood cholesterol. In addition, it is simple to make, tastes delicious, and has a good effect on weight loss. Let's learn about how to make corn cakes.

Method 1

Preparation ingredients

1 tablespoon of water-ground glutinous rice flour, 3 tablespoons of corn starch, 200g of corn kernels, 1 small bowl of corn oil, 3 tablespoons + 1 tablespoon of granulated sugar, 1 pinch of milk powder, 1 pinch of salt. Production process: 1. After the quick-frozen corn kernels are thawed, add a bowl of water and 3 tablespoons of white sugar to a pot and cook until cooked. Drain the water. The corn soup can be used as a drink. Leave about a tablespoon of water in the corn kernels. You can add condensed milk if you have the conditions, but I don’t like the taste. 2. Mix the water-ground glutinous rice flour and corn starch and pour it into the corn kernels. Stir a few times to coat each corn with the flour. The whole thing should be sticky and moist, like a thick paste, so that it will not fall apart when frying. 3. Pour an equal amount of oil and water into the pot to cook the corn kernels. Adjust the amount to make sure it covers most of the corn kernels. Shake the pan to spread it evenly. When it starts to smoke, pour out 2/3 of the oil and set aside. Be careful not to splash the hot oil. Leave 1/3 of the oil in the pan and turn off the heat. 4. Pour in the corn kernels and use a spatula to spread the corn kernels as evenly as possible on the bottom of the pot. After spreading them, fry on low heat for 3 minutes. 5. Pour in 2/3 of the oil, turn to medium heat and fry for 3 minutes until golden and crispy. After draining the oil, use paper towels to absorb the oil on both sides, otherwise it will be greasy. On the back, I spread a piece of paper towel on the plate, carefully slid the corn cake from the pot to the plate, let it sit for a while to absorb the oil, then used a spatula to gently lift one side of the corn cake and pulled out the paper towel. 6. Mix 1 spoon of granulated sugar and sprinkle it evenly on the corn cakes with a sieve. If you like salad dressing, squeeze it on the salad.

Method 2

Ingredients: one can of canned corn kernels and about 30 grams of imported dry cornstarch. Seasoning: sugar or salt and pepper

1. About 30 grams of cornstarch. 10 grams of flour 2. Open the can, pour out the corn kernels and drain the water. (You can use a clean towel to absorb water) 3. Add cornstarch, flour, and egg yolk to the corn and mix well. 4. Heat the pan, pour in the hot oil, and flatten the corn with your hands. Fry on low heat 5. Put the pan on the fire, add a little hot oil, and gently shake and turn the pan with your hands to solidify the tortilla without touching the pan. 6. Pour in more hot oil and fry for 5-6 minutes. 7. Pour out the oil and the corn pancakes are ready. For aesthetic purposes, you can sprinkle some diced carrots on the plate before cutting. You can also add green beans 8. This is a delicious corn pancake.