Crispy Corn Pancake
A family wild sidedish- crispy corn pancake. Can be either served as a sweet version or a hot version
Ingredients
- 1 fresh corn remove the kernel
- Oil for deep frying
- 1.5 cup Starch potato starch is the first choice or you can use cornstarch too
- 1 tbsp. sticky rice flour , optional
- Sugar for sprinkling
- Tossed black sesame seeds
Instructions
- Remove the corn kernels, then cook in boiling water for about 2 to 3 minutes. So they will be slightly cooked and attached to some water. You can use canned kernels too.
- Slightly drain, keeping the surface wet, then add potato starch in batches to coat the kernels well.
- Add the starch-coated kernels to the pan and pack them tightly, side by side.
- Heat your oil in another pot. Spread the oil over the corn pancake in batches.
- Instead of submerging the whole pancake in oil (deep-frying), ladle hot oil in batches to control exactly where the heat goes, help to avoid the pancake breaking, and give it a more even heating.
- Continue deep-frying until golden brown and crispy. Then pour out the oil.
- Sprinkle white sugar and black sesame seeds if you prefer. Serve hot!