Corn Roast

Overview

Corn braised, sweet and crispy, crispy and waxy, very delicious. In the past, if you wanted to eat corn braised, you could only go to a restaurant. Since you learned how to make it yourself, you can make it and eat it anytime, not to mention how comfortable it is! Restaurants use a lot of frying to make corn pancakes, but making it at home is too wasteful and has too much fat and is unhealthy. Here we introduce a less oil version of fried corn, fried over low heat, which is more delicious than the one in the restaurant! Use tender sweet corn for the corn, potato starch for the starch, sprinkle some white sugar on top, and top with salad dressing or ketchup. Children and the elderly love it!

Tags

• snacks
• home cooking
• autumn recipes
• oil
• potato starch
• tender sweet corn
• white sugar
• salad dressing

Ingredients

Steps

1. 1 Remove corn kernels.

   

2. 2 Break apart the corn kernels that are stuck together

   

3. 3 Rinse and drain to moisten the corn kernels and coat them with starch.

   

4. 4 Add 3 tablespoons of potato starch and stir evenly so that every corn kernel is coated with starch

   

5. 5 Turn off the heat first, and spread the corn kernels in a non-stick pan so that the corn kernels are as close together as possible. Pour in cooking oil, the amount of oil should be larger so that the starch is basically wet with oil

   

6. 6 Fry over low heat, turning/shaking the pan occasionally to distribute the heat evenly. Fry until all the corn kernels form a "big cake" and when it slides in the pan, sprinkle in 1 teaspoon of white sugar. Continue to fry until golden brown and turn off the heat when there is a burnt aroma

   

7. 7 Place oil-absorbing paper on the plate, put corn pan on it, squeeze on the salad dressing, and you’re done!