Making a corn pancake with a popping taste and crunchy texture
I made corn cheese and leftovers, and it's really good.
4 serving
Within 30 minutes
티라미슈
Ingredients
  • canned corn
    3/4can
  • Young squash
    2/3ea
  • enoki mushroom
    1/2pack
  • Scallions
    1handful
  • Cheongyang red pepper
    2ea
  • pan frying powder
    1/2cup
  • Frying flour
    2/3cup
  • Water
    2cup
  • Cooking oil
    suitably
Cooking Steps
STEP 1/12
Cut the chives into bite-size pieces.
STEP 2/12
Please shred the pumpkin.
STEP 3/12
Cut enoki mushrooms into 3 pieces.
STEP 4/12
Chop up the cheongyang peppers.
STEP 5/12
Drain the corn.
STEP 6/12
Please put all the ingredients in the bowl.
STEP 7/12
Add pancake and frying powder and pour 2 cups of water to make a dough.
STEP 8/12
It's good enough to be thick.
STEP 9/12
Pour enough cooking oil and fry until golden brown.
STEP 10/12
It tastes better if you fry it crispy.
STEP 11/12
Corn grains pop and it's savory and delicious.
STEP 12/12
It's even better if you dip it in soy sauce.
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