Moisten the corn with milk and then coat it with flour (you can add a fragrant frying powder or a little garlic powder to the flour). Then pour into, 150 degrees high temperature oil frying about fifteen seconds can be.

Materials:

Fruit corn, cornstarch, water

Procedure:

1. Boil the fruit corn and peel the kernels for use

2. Add cornstarch to the corn kernels and mix well, or add water if it is too dry. The amount of water to corn kernels and flour and can be formed into a ball

3. Hot pan into the oil, pour into the corn kernels, with a hand or spatula to push it open, push the thin, medium-low heat, one side of the finished cooking the other side of the cooking, both sides of the cooking of the thin crispy shape can be. When you eat it, you can slice it and serve it with condensed milk.

Tips

1, if you use canned corn is also good, in the hotel is mostly so. But if you have fresh fruit corn at home, I would recommend the latter - after all, it doesn't have the preservatives found in canned, and it cooks just as well.

2, the amount of cornstarch and water depends on the ingredients you need. If it is canned corn, because of the wet, so raw flour to more, water can be left out; if the same with me with fresh corn, my amount is a corn raw flour 3 tbsp, water 15ML, this amount is for reference only, because also take into account the old and young corn water content and other related factors. The principle is to mix the corn kernels with the raw flour to form a ball.

3. When cooking, make sure to push the corn balls apart and push them thin, preferably without overlapping, so that the cornstarch and corn can be fully integrated.

4, sweet tooth, you can and corn dough properly add some sugar.

5, like milk flavor, you can use whole milk or three flowers light milk and other liquid dairy products instead of water.