Korean-Style Corn Pancakes
1/2 tsp salt
1/4 tsp black pepper
2 c ice water
2 eggs
2-1/2 c fresh or thawed corn kernels
6 green onions, halved lengthwise and cut in 2" lengths
4 hot red peppers, thinly sliced
3 T peanut or vegetable oil
1 T toasted sesame seeds
2 tsp sesame oil
2 garlic cloves, pressed or minced
1 green onion, minced
peppers.
From Homemakers Magazine
1-1/2 c all purpose flour
2 T cornstarch1/2 tsp salt
1/4 tsp black pepper
2 c ice water
2 eggs
2-1/2 c fresh or thawed corn kernels
6 green onions, halved lengthwise and cut in 2" lengths
4 hot red peppers, thinly sliced
3 T peanut or vegetable oil
Seasoning Sauce
1/4 c soy sauce
4 t rice vinegar1 T toasted sesame seeds
2 tsp sesame oil
2 garlic cloves, pressed or minced
1 green onion, minced
1. Make seasoning sauce by mixing
ingredients. Let flavours blend while
making corn cakes.
2. Whish dry ingredients for corn
cakes. Add 2 cups ice water, stirring
till smooth. Beat in eggs just until
blended. Stir in corn, onions and hotpeppers.
3. Heat 10" frying pan with half
the oil over medium heat. Pour in half the batter. Fry, reducing heat if bottom
browns too quickly, until top is set
and bottom is golden brown (~8 min).
Flip and continue cooking until bottom is golden brown (~5 to 6 min). Slide
unto a plate and cut into 6 or 8 wedges.
4. Repeat with remaining batter.
Serve with seasoning sauce on the
side.
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