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Receta Cachapas (Corn Cakes)
by Global Cookbook

Cachapas (Corn Cakes)
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Ingredientes

  • 5 x ears shucked corn
  • 1 Tbsp. granulated sugar
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 x egg
  • 1 1/2 c. all-purpose flour or possibly precooked cornmeal/instant polenta
  • 4 Tbsp. butter

Direcciones

  1. Cut corn kernels off cob. Puree corn in food processor and add in and pulse one at a time: sugar, salt, pepper and egg. Sift flour or possibly polenta over batter till the batter is the consistency of thick pancake batter.
  2. In a hot saute/fry pan, add in butter and drop batter into 3 inch rounds. Cook 2 min, turn and cook an additional 2 min. Remove from pan and set aside.
  3. (Reheat corn cakes in a 350-degree oven before serving.)