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Crispy cornbread is a delicious dish that you can eat with sweet chili sauce or use as a side dish in a meal. In this article, you can choose between low-fat or deep-fried recipes, or just try both and see which you like better. These crunchy tortillas are the ideal fire extinguisher for a lazy Sunday brunch, late-night snack, or times when you’re bored. See step 1 below and choose the method you prefer.
Fried corn tortillas with less oil
- 90g corn flour
- 60g all-purpose flour
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon coriander powder
- ½ teaspoon of cumin powder
- 1 egg
- A few drops of lemon juice
- 350g US corn
- 4 stalks scallions, chopped
- 3 tablespoons coriander, chopped
- 1 small bowl of sweet chili sauce to serve
- 100 ml of oil for frying
- 120 ml of water
Deep fried corn tortillas
- 3/4 cup all-purpose flour
- 1 teaspoon sugar
- 1 teaspoon baking powder
- 2 eggs
- 1/2-3/4 cup milk
- 1 teaspoon salt
- 1/2 teaspoon Cayenne pepper
- 4 cups corn kernels
- 3 teaspoons chopped chives
- Canola oil for frying
- Powdered sugar
- Maple syrup
Steps
Fried corn tortillas with less oil
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Sift cornmeal, flour, baking powder, salt, coriander powder, and cumin powder into a bowl. Pour all ingredients into a sieve placed over the bowl and use a spatula to gently scrape the bottom of the sieve. This amount of ingredients can make 4 servings, about 24 fried corn tortillas.
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Put eggs in a bowl. Crack the eggs into the above ingredients and beat well. This step is called mixing the dough.
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Add a few drops of lemon juice and water. Squeeze the lemon and pour the water into the flour mixture. You can add more water if the dough is too thick.
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Add the corn kernels, scallions, and chopped coriander to the mixture. These are the final ingredients to add to the dough.
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Mix. Use a whisk until all ingredients are combined. The dough should at this point be slightly thin and not thick. If the dough is still thick and lumpy, add more water to dilute it.
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Heat the oil. Heat oil in a frying pan over medium heat or high heat for at least 1 minute.
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Fried cornbread. When the oil is hot, scoop 2 tablespoons of dough into the pan and use the back of the spoon to flatten the dough like a pancake. Be careful not to splash oil when pouring the batter into the pan.
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Fry each cake for about 2-3 minutes on each side. Flip the cake over and continue frying until both sides turn golden brown.
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Drain the oil from the cake. After frying, use a spoon with holes to remove the cake from the pan and place on a paper towel to absorb the oil.
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Enjoy. Enjoy fried corn tortillas alone or with chili sauce and garnish with a few coriander leaves or parsley. Fried corn tortillas will be the perfect dish for breakfast or for snacking whenever you like.
- If you feel the baking ingredients are too much and complicated, you can substitute and use only the following ingredients:
- 430 g corn kernels
- 2 eggs
- 2 tablespoons flour
- Salt
- Pepper
- 2 tablespoons vegetable oil
Deep fried corn tortillas
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Mix flour, sugar and baking powder together. Combine all ingredients in a large bowl and mix with a whisk. This recipe yields about 36 fried corn tortillas for about 6 servings.
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Add eggs, milk, salt, and cayenne pepper to the mixture. After mixing the above ingredients well, add eggs, milk, salt and chili and continue to mix until all are combined.
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Toss the corn and shallots into the dough. You can use canned corn or cooked corn kernels. Use a spatula to mix the corn and shallots into the dough. The corn kernels and chives don’t need to stick completely to the dough. The milk will help keep the dough from becoming too thick and you can add more milk if the dough is lumpy.
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Heat the oil to a depth of 7-10 cm in a pan at a temperature of 185 degrees C. Using a thermometer, make sure the oil temperature is not higher than 185 degrees C so that the cake does not burn immediately after adding the oil. Since the oil will take a long time to heat up, you can heat the oil while making the dough to save time.
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Spoon a spoonful of flour into the pot of oil. Use an ice cream scoop or spoon to scoop out the dough and drop it into the oil pan. The dough will expand but should not be larger than the size of a ping pong ball. You can fry several cakes at once, just don’t let them stick together while frying.
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Fry until the tortillas turn golden brown. Fry each cake for about 2-3 minutes, then turn over and fry until evenly browned. Remember to pay attention while frying so that the cake does not burn.
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Use a paper towel to absorb the oil. Use a spoon with holes to remove the cake from the oil pan, shake to reduce the oil and place the cake on a paper towel to absorb the oil.
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Enjoy. Deep-fried cornbread can be eaten empty, sprinkled with fine sugar or drizzled with maple syrup to serve. You can have fried corn tortillas for breakfast, as a snack or whenever you like.
Advice
- You can use canned corn kernels instead of frozen or fresh corn kernels and vice versa.
Warning
- Be careful with hot oil. Always keep a close eye on the frying process and keep children and pets away from the kitchen area.
Things you need
- Sieve
- Medium bowl
- Whisk instruments
- Medium frying pan
- Spoon or flipper
- Spoon
- Plate
X
This article is co-authored by a team of editors and trained researchers who confirm the accuracy and completeness of the article.
The wikiHow Content Management team carefully monitors the work of editors to ensure that every article is up to a high standard of quality.
This post has been viewed 4,815 times.
Crispy cornbread is a delicious dish that you can eat with sweet chili sauce or use as a side dish in a meal. In this article, you can choose between low-fat or deep-fried recipes, or just try both and see which you like better. These crunchy tortillas are the ideal fire-fighting treat for a lazy Sunday snack, late-night snack, or times when you’re bored. See step 1 below and choose the method you prefer.
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