Chinese Golden Crispy Corn Pancake

Chinese Golden Crispy Corn is a classic Chinese-style dish made with canned sweet corn and a light starch coating. The starch mixture is about 80% cornstarch and 20% glutinous rice flour, and the total amount should be roughly one-fifth of the volume of the drained corn solids. The goal is to coat the kernels until they are loose and evenly covered, not wet or clumped together.

Ingredients

• 1 can sweet corn kernels, drained well
• cornstarch
• glutinous rice flour
• a small amount of water
• cooking oil, enough for hot oil pouring
• sugar for topping (optional)

Starch Ratio

• 80% cornstarch
• 20% glutinous rice flour

Use enough starch so that the total starch mixture is about 1:5 compared with the volume of the drained corn solids, or simply enough to coat the corn until each kernel looks separate and lightly covered.

Instructions

1. Drain the canned corn very well. The corn should not be too wet.

2. Mix the cornstarch and glutinous rice flour in an 80:20 ratio.

3. Add the drained corn and toss until the kernels are evenly coated. Each kernel should look loose and separate, not sticky or clumped together.

4. Spread the corn mixture into an even round layer in a nonstick pan.

5. Lightly spray or sprinkle a little water over the surface to help the mixture set together.

6. In a separate pot, heat enough cooking oil until hot.

7. Carefully pour the hot oil into the pan, around and over the corn mixture.

8. Cook over medium-low heat for about 5 to 6 minutes, until the bottom is golden and crisp.

9. Carefully transfer the corn cake to a plate. Sprinkle sugar on top if desired, then cut and serve.

Notes

• Make sure the corn is drained well before mixing.
• The starch should coat the kernels lightly rather than forming a wet batter.
• The finished dish should be crispy on the outside and tender inside.