Fried corn and yam cake
Overview
This yam cake is a bit interesting. Instead of steaming and grinding yam, raw yam is directly used. There was also the slightest hesitation as to whether to cook it first. However, it is obviously more troublesome to use in life. If you are extremely lazy, you can save a little more trouble - you don't even have to remove the skin. Isn’t it said that it is better to eat yam with its skin and whiskers? Anyway, beat it into fine mud and no one can see it. I was a little worried at first, because there was only corn and yams, and there was too little water, so the food processor wouldn't be able to handle it well. The result is purely redundant. The corn and yams quickly turned into a paste with no discernible color. Be cruel, add a little more oil, half fry and half fry. The oil is rich and fragrant. If it is only for yourself, it should be fried without oil. The corn and yam cake soaked in oil is indeed very fragrant. It actually tastes like potatoes. Is it the effect of raw yam?
Tags
Ingredients
Steps
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Ingredients: 1 fresh corn, 200 grams of iron yam, 130 grams of flour, 4 green onions, 1/2 tsp of salt, appropriate amount of pepper, a few Sichuan peppercorns, 1 tsp of baking powder
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Wash the corn and peel off the kernels.
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Wash the green onions, chop them into slices and set aside.
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Wash the yam and cut into small cubes.
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Put the yam and corn kernels into the food processor,
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Beat into a fine paste,
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Pour into a large bowl,
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Add flour gradually and mix well.
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Add salt and mix well.
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Add chopped green onion, pepper, and peppercorns.
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Mix into a thick paste.
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Heat the pan, pour oil,
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Add an appropriate amount of batter, spread it out until the bottom is golden brown, turn over and fry the other side.
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When both sides are golden brown, take it out of the pan and remove the floating oil.
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Plate and serve hot.
