How to make corn cakes

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  1.Wash the corn and remove the kernels;

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  2.Put in the food processor Beat the corn dregs.My food processor cannot do dry beating and I added a little water;

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  3. Then add yeast into the corn residue and mix well, then add sugar and mix well;

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  4. Then add 4 tablespoons of glutinous rice flour and 4 tablespoons of flour and mix into a paste;

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  5.Mixed The paste should not be too thin and liquid.(Too thin is not good for pancakes and will easily rot.) Then cover with a lid or plastic wrap and let it rest for 30 minutes; (If there is no yeast, let it rest for 1 hour.If the weather is hot, you need to put it in the refrigerator.);

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  6.Put a little oil in the pan, heat 5 layers and scoop out a spoonful of batter ( My spoon can fry just one piece per spoonful);

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  7.Use a small spoon to stir in the corn paste Push it into a round cake shape;

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  8. Fry until golden brown and fry on the other side (see the cake) When the edges of the paste are a little solid, it means that the fried side is cooked, and you can turn it over and fry the other side.I fry two at a time, and don't fry more than 2 at a time, otherwise they will be mushy before it's too late.) Fry them all in sequence.It’s done, I fried 8 of this quantity, about the size of a palm;

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  9.Finished product.