Corn Pancake

Ingredients

• 150G Cooked Corn Kernels

• 25G Corn Starch

• 25G Sweet Rice Flour

• Canola oil (any frying oil)

Toppings

• Kewpie Mayonnaise

• Powder Sugar

Instructions

1. If using Corn from a can. Drain Liquid from can and pat corn kernels to dry

2. In a bowl toss (Corn, Starch, Sweet Rice Flour) ingredients together gently. Make sure not to get too many of the corn juice out. All kernels should be covered by the dry mix.

3. Pour in oil to cover 1 inch of pan. Turn to medium heat until hot and pour in the mixture. Make sure mixture is placed evenly in a circular shape. Fry mixture on a medium-low heat for 10 mins (should be gently bubbling).

4. Once its starts holding its shape pour in oil enough to cover top. So entire pancake is cooked. Adjust heat as needed since pancake should be almost done cooking once it starts getting hard and holding its shape.

5. Test out density by gently lifting it up. If it holds its shape, turn down heat, drain oil and transfer pancake to a plate with a paper towel.

6. Top with lots of sugar and mayonnaise and enjoy!!