Corn Omelet Recipe

Ingredients

Sweet corn flakes - 300 grams
Carrots, coarsely grated - 75 grams
Green onion, finely sliced - 1 stick
Celery, thinly sliced - 1 stick
Flour - 50 grams
Rice flour - 3 tbsp
Egg - 1 egg
Salt - 1 tsp
Pepper powder - 1/2 tsp
Oil for frying - to taste
Ground spices:
Garlic - 4 cloves
Shallots - 3 grains
Coriander - 1 tsp
See Mother's Recipe Version

Plans

Coarsely grind the shelled corn.
In a bowl, mix the corn, carrots, scallions, celery, salt, pepper, and ground spices. Mix well.
Add flour, rice flour and eggs. Stir well.
Heat plenty of oil over medium heat.
Take a little bakwan dough and fry it in hot oil. Repeat until all the batter is used. Fry until cooked and brown. Lift and drain.
Ready to be served.
Use the Oxone OX-30F Frypan non-stick frying pan (See Lazada DISKON). Not only is it coated with marble which is safe for health, the size of this frying pan is also very large, which is 30 cm. So, you can immediately fry bakwan in large quantities without fear of sticking to each other.

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What are the ingredients for making bakwan?

Ingredients 150 g carrots, cut into matchsticks. 150 g bean sprouts. 150 g cabbage, finely sliced. 1 scallion, finely sliced. celery stalk, finely sliced. 8 cloves of garlic, puree. 1 tsp salt. 150 g of wheat flour. Other Items•

How long does bakwan dough last?

Asep wrote that the bakwan pontianak dough itself can be stored for eight hours in the refrigerator. Before putting it in the refrigerator, make sure the bakwan pontianak dough is tightly wrapped first using plastic.