Corn fritters. Hearty pancakes with corn, onion, egg and herbs Pancakes made from canned corn and corn flour
For those who like a quick and satisfying snack, I offer a recipe for pancakes with corn. They are prepared quite simply from inexpensive ingredients that are probably in every refrigerator. The dish is perfect for breakfast or a snack in between the main meal.
Total cooking time - 0 hours 30 minutes
Active cooking time - 0 hours 30 minutes
Cost - very economical
Calorie content per 100 g - 205 kcal
Number of servings - 3 servings
Ingredients:
Corn – 110 g canned
Kefir – 200 ml
Chicken egg - 1 pc.
Salt - 1 tsp.
Sugar - 2 tsp.
Wheat flour - 150 g
Vegetable oil - to taste
Preparation:
1. To prepare pancakes with corn, you will need kefir, a chicken egg, granulated sugar, salt, canned corn, and vegetable oil for frying.
2. To make the pancakes fluffy, it is better to use acidic kefir with any fat content. If it sits in the refrigerator for several days, it’s okay; it’s perfect for frying pancakes. For fermented milk products for pancakes, you can use yogurt, fermented baked milk or sour milk.
Pour kefir into a deep bowl. Pour in baking soda and mix well with a whisk.
3. Add sugar and salt. Mix.
5. Now we need wheat flour, necessarily sifted and of good quality. Add flour and stir to break up any lumps. The dough should be quite thick.
6. Open the can of canned corn and drain the liquid. Add grains to the dough and mix. During the corn harvest season, you can take fresh corn cobs, but they must first be boiled until soft and the kernels cut off with a knife.
7. Place the frying pan on the fire. Pour in the desired amount of vegetable oil. The less oil, the thinner the pancakes. Warm it up thoroughly.
Greens, mushrooms, eggs, cheese, onions, and sausage are considered snack pancakes. These pancakes are suitable as an addition to tea or coffee for breakfast, as well as for a light snack.
I knew about the existence of corn pancakes for a long time, but somehow I kept putting off preparing them and finally baked them. Without exaggeration I will say that it is very tasty. If you love pancakes and pancakes, and even corn, then you will definitely like this pastry.
The pancakes turn out fluffy, as they are prepared with kefir with the addition of soda and eggs, and the taste is salty and sweet. In principle, on the Internet I see recipes for sweet pancakes with corn with added sugar, but I prefer the snack version of corn pancakes with onions, spices, and herbs.
Ingredients:
- Sour cream or kefir - 1 glass,
- Eggs – 2 pcs.,
- Canned corn – 100 gr., (about half a can)
- Onions – 1 pc.,
- Spices and salt to taste,
- Wheat flour - 2 cups,
- Soda – 0.5 teaspoon.
- Refined sunflower oil
Corn fritters - recipe
After all the ingredients are prepared, you can start preparing pancakes with canned corn. Pour sour cream or kefir into a bowl. These products can be taken straight from the refrigerator; they do not necessarily have to be at room temperature.
Beat in the eggs to make the corn fritters fluffy.
Cut the onion into small cubes or grate it on a fine grater. Add it to the rest of the ingredients.
Add canned corn. You can adjust the amount of corn in the pancakes at your discretion. I got it with a medium amount of corn, but you can add more.
Flavor the corn pancake batter with spices. Add salt to taste.
Mix all dough ingredients with a fork.
To make the pancakes more fluffy, add soda. If you have baking powder, you can add it instead of soda.
After adding the baking soda, stir the corn fritter batter again. Sift the wheat flour, then add it to the dough and divide it in half.
Stir. That's it, the dough is ready. If desired, you can add chopped green onions, dill, and parsley. As you can see in the photo, the pancake dough turned out to be thick, about the same as biscuit dough.
If you see that your dough is more liquid, then add a little more flour. The fact is that pancakes made from batter are not as fluffy. Cover the bowl with the dough with a clean towel and leave for 15 minutes. Heat sunflower oil in a frying pan. Use refined oil to fry pancakes. Drop corn fritters by the tablespoon into the pan.
Fry them on each side for about 2 minutes. Like other types of kefir pancakes, these pancakes turn out to be greasy.
Corn fritters. Photo
Once on one of our vacations, in the sunny Dominican Republic, we tried delicious pancakes. More precisely, if in our opinion, these were pancakes, so plump and fluffy. They were distinguished by the fact that they consisted of sweet corn kernels and were very, very tender inside. I ate them every day for breakfast as a snack with grilled sausages and scrambled eggs, eh... those were breakfasts :) Indeed, such a breakfast is quite filling!
Today I will share the recipe for pancakes, since I managed to unravel this secret ingredient that makes them so tender and airy. So, let's start cooking?
Serves 2 (3 medium pancakes per person)
Flour 150 gr
Corn in a jar 150 gr
Eggs 2 pcs
Any curd cheese 200 gr
Salt and pepper to taste
Vegetable oil for frying
You can also take 5-6 green onions if desired
Beef sausages 4 pcs (to go with pancakes in a duet)
Preparation
- Place corn and cheese in a bowl, break 2 eggs and mix everything well.
- Salt, pepper, add flour and mix again until the ingredients are combined. You will get a liquid sticky mixture, but not as liquid as usual pancakes.
- Pour vegetable oil into a frying pan and heat it. Using a large spoon, place the pancakes onto the hot oil. Fry on each side for 2 minutes until golden brown. When you flip the pancakes, be sure to press them down with a spatula so they cook well.
- Finally, fry the sausages on all sides in the same oil. Serve pancakes with sausages, fresh vegetables and sour cream or plain yogurt. Have a delicious breakfast, friends!
Step-by-step recipe for making pancakes with canned corn.
canned corn - 1 can (400 g),
wheat flour - 1 cup,
butter – 1 tbsp. spoon,
chicken egg – 2 pcs.,
green onion - 1 bunch,
milk - 1/3 cup,
salt, pepper - to taste,
vegetable oil.
Sweet and tender canned corn is used not only in salads, but also in preparing other dishes. We present to your attention step-by-step recipe for cooking with canned corn.
Very tasty pancakes. The pancakes turn out golden brown, are very easy to prepare and very tasty to eat. Pancakes with corn are good for breakfast with sour cream, and as an addition to first courses.
How to cook with canned corn? The recipe for pancakes is very simple. Any novice cook can handle it.
Using our step-by-step photo recipe, you can easily prepare canned corn pancakes.
Making pancakes with canned corn.
To prepare pancakes with canned corn First you need to wash the green onions, dry them a little and cut them.
Then place the corn in a colander and leave to drain all the liquid.
Next, pour the sifted flour into a bowl. Add salt and pepper to the flour to taste. Stir well.
Then pour the milk into the bowl and stir a little.
Next add melted butter.
Immediately break two eggs into a bowl. Mix everything well.
Then add chopped green onions.
Next add canned corn.
Mix everything until smooth.
Next, heat the frying pan with vegetable oil. Spoon the resulting mixture into the frying pan in small portions and fry for 1.5 minutes on each side.
Ingredients
To make pancakes with canned corn you will need:
flour - 1 glass;
eggs - 2 pcs.;
milk - 1/3 cup;
salt - a pinch;
ground black pepper - to taste;
canned corn - 1 can (340 g);
butter - 1 tbsp. l.;
green onions - a bunch;
vegetable oil for frying.
Glass - 200 ml.
Cooking steps
Sift the flour into a bowl.
Add salt and ground black pepper. Beat in the eggs.
Mix. You should get a homogeneous dough with a consistency reminiscent of sour cream.
Drain the canned corn (we won't need it anymore). Add corn to pancake batter and stir.
Wash the green onions, chop finely, add to the dough and mix again.
Pour vegetable oil into a frying pan and heat it up. Place a tablespoon of dough into the pan, forming pancakes.
Fry over medium heat for 2 minutes on each side (until golden brown).
Delicious, appetizing pancakes with canned corn are ready. Can be served either hot or chilled.
Bon appetit!
