Prepare ingredients: fresh corn, starch, glutinous rice flour and sugar.
Production method:
1. Blanch the fresh corn kernels for five minutes, and then cool. Add a proper amount of glutinous rice flour and corn starch (put it several times) and shake well to make each corn grain clear and covered with starch. Don't make corn paste.
There is more oil in the pot. When the oil is hot, pour out half of the oil and put it in a bowl for later use. Put the corn kernels into the pot, reduce the heat to a low heat and shape with a shovel, and keep pressing. After shaping (not too thick), pour half of the oil just poured out into the pot and fry it on low heat until the bottom is slightly golden yellow. First pour the oil into a bowl (which can be used for cooking), then pour off the corn husk, sprinkle with sugar and cut into pieces. Crispy corn husks are ready.