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Preparation
15 minutes
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Cooking
20 minutes
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Difficulty
Easy
Golden fried corn and potato cakes, crispy and delicious, will make you fall in love at first bite. Let TasteVN share with you a super simple recipe for this fried dish. What are you waiting for? Prepare the ingredients and let’s get cooking!
Ingredients for Fried Corn and Potato Cake For 2 people
Potato 1 tuber (about 300gr) Sweet corn 1 ear (American corn) Crispy frying flour 250 gr (1 pack) Cooking oil 100 ml Filtered water 300 ml Common spices a little (seasoning powder/ monosodium glutamate/ ground pepper/ salt)
How to choose fresh ingredients
How to choose good sweet corn
- Choose corn with bright green husks, and the silk should not be wilted or dry, as this indicates fresh corn that is very sweet.
- Pay attention to the corn’s stem; it should be fresh and not dry, which means the kernels inside will be sweeter, so keep that in mind.
- Good sweet corn has shiny, evenly colored kernels that are straight and have no unusual color.
- Do not choose corn with dry husks or a dull white color, as these are often overripe or old corn that is dried out, which will have a lot of fiber and not be sweet anymore.
How to choose delicious non-mealy potatoes
- You should choose potatoes with yellow skin as they tend to be sweeter and tastier than those with white skin.
- Good potatoes have a smooth, shiny skin, feel heavy in hand, and are of moderate size.
- To save time peeling, you should select potatoes with a plump surface, not too many dents.
- Absolutely do not buy sprouted potatoes as they can cause poisoning when eaten.
- Potatoes with wrinkled, shriveled skin, and feel light in hand should also be avoided as they are usually old and have been stored for a long time.
See details: How to choose delicious non-mealy potatoes
How to make Fried Potato Corn Cake
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Prepare potatoes and corn
Peel the corn, wash it clean, and use a knife to separate the kernels.
Peel the potatoes, wash them, then slice them into thin rounds and then julienne.
Place a pot of water on the stove and add 1/2 teaspoon of salt. When the water boils, add the corn kernels and julienned potatoes to blanch for about 3 minutes, then turn off the stove. Remove the corn and potatoes and let them drain.
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Mix the corn and potato batter
Put 250g of frying flour into the bowl, add 1/2 tablespoon of seasoning powder (MSG), 1/2 tablespoon of seasoning granules, 1/2 tablespoon of salt, 1/2 tablespoon of pepper, and 300ml of water (the amount of water may vary depending on the type of frying flour according to the instructions on the package).
Stir well to create a uniform batter, then add the corn and potatoes and mix well.
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Fry the cakes
Place a pan on the stove, add 100ml of cooking oil. When the oil is hot, scoop the batter into the pan and fry over medium heat. Fry until both sides are lightly golden, then remove to a plate.
When the cakes have cooled slightly, fry them a second time to help them stay crispy longer. Fry the cakes over medium heat for 5 minutes on each side, then remove them to drain the oil.
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Final Product
The cake is best enjoyed when hot and dipped in ketchup or chili sauce. The cake’s shell is crispy and rich with spices, while the potato is soft, and the corn is sweet and crunchy. It’s perfect for a snack for the whole family!
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Hope that with the detailed sharing for the fried corn and potato cake that TasteVN just provided, you will have an additional delicious dish to add to your family menu. Wishing you success in your cooking!
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