Crispy Corn Pancakes (Corn Latkes)

Ingredients

• 2 tazas sweet corn (kernels (approximately 2 cobs))
• 2 eggs
• 0.25 cup milk (a splash)
• 1 paquete seasoned pancake mix (seasoned wheat flour/starch mix (approx. 100g))
• 1 tbsp vegetable oil (for greasing the pan)
• black sesame seeds (for sprinkling on top)

Steps

1. 1

   Place the shucked corn kernels in a large bowl.

2. 2

   Add two eggs to the bowl with the corn.

3. 3

   Pour in a splash of milk and add one package of seasoned pancake mix.

4. 4

   Mix all ingredients evenly until the corn is well coated by the batter.

5. 5

   Heat a pan over low heat and brush the surface with a little vegetable oil.

6. 6

   Pour the corn mixture into the pan and spread it with a spatula to form a flat, even layer.

7. 7

   Sprinkle black sesame seeds on top to add aroma and flavor.

8. 8

   Cook over low heat until the bottom is firm and golden brown.

9. 9

   Carefully flip the pancake and continue cooking until both sides are golden and crispy.

Notes

The 'seasoned pancake mix' mentioned in the video is usually a commercial blend of flour and cornstarch with salt and spices common in Asian cuisine for frying. If you cannot find it, you can use all-purpose flour with a pinch of salt and pepper.

Nutrition per serving

• appetizer
• corn
• vegetarian
• pan-fried
• breakfast
• street food