Ingredients

Two sweet corns (the net weight of the corn kernels removed after cooking is about 300g)

Four tablespoons of dry starch (about 40g)

Adequate amount of white sugar

How to bake golden corn

Put the sweet corn in water and cook for about five minutes

Take out the cooked sweet corn and let it cool Finally, use a knife against the corn cob to remove the corn kernels. The removed corn kernels will stick together and you need to separate them into individual kernels by hand

Put them in the sieve and drain the corn with water. Rinse the surface of the corn kernels and shake twice to remove excess water

Mix the corn kernels and dry starch evenly so that the surface of the corn kernels is covered with starch. (The surface of the corn kernels cannot be too dry, it needs to be somewhat moist, otherwise it will not be coated with starch)

Put half a bowl of oil in the pot and heat it up, then pour it out

Turn down the heat to low. At this time, leave a little oil in the pot

Pour the corn kernels in, and use the back of your hand to gently spread the corn kernels flat. Then fry over low heat for about three to five minutes, so that the corn kernels stick together to form a whole cake. (Do not move the corn kernels during the frying process, otherwise they will fall apart. You can lift the entire pot and shake it gently)

At this time, add the oil that was poured out after heating just now, and the amount of oil should cover the corn kernels. Turn the heat to medium to increase the oil temperature and fry for three minutes until the corn kernels are golden and crispy

Turn off the heat and use a spatula to help pour out the oil in the pot

If you like it sweet, sprinkle it on Some coarse sugar, prepare kitchen paper on the chopping board, put the corn on it to absorb the excess oil, and put it on a plate.