Cornmeal fritters. Corn pancakes How to make corn pancakes

How to cook a recipe for corn pancakes - a complete description of the preparation, so that the dish turns out to be very tasty and original.

In this article, I will show you how to make delicious corn pancakes! Having thoroughly searched the Internet and cookbooks, I have collected the most popular recipes. The cooking process is described in detail, step by step, with photos and videos. I am sure that something from the proposed will interest you!

In general, there are many recipes, names and combinations for such dishes. These are “pancakes”, and “cutlets”, and “cakes”. What unites them is that the main ingredient is corn (in different forms).

By the way, be sure to check out these pages:

Corn pancakes;
Oat pancakes;
Pumpkin fritters;

There is about the same thing, but with its own nuances and zest.

Cornmeal fritters

Delicious pancakes on kefir and cornmeal. Prepare simply and quickly. I recommend starting with this recipe.

We will not completely remove wheat flour, since it is important to preserve the splendor and tenderness of the dough.

If desired, these pancakes can be made both sweet and savory.

Ingredients:

Kefir (or milk) - 2 cups;
Wheat flour - 1.5 cups;
Cornmeal - 1 cup;
Chicken eggs - 2 pcs.
Baking soda - 1 teaspoon;
Salt - 2 pinches;
Sugar - 2 teaspoons;
Vegetable oil for frying;

Let's start cooking

First, beat eggs with salt and sugar in a bowl. Pour in warm kefir, add cornmeal, soda and mix well. This mass should be infused for about 10-15 minutes, so that the corn particles soften and swell.
Pour wheat flour, add a spoonful of vegetable oil and mix thoroughly again. The dough should be homogeneous, similar in texture to sour cream.
Pour a little oil into the pan, put the dough with a spoon, forming one or more fritters.
Fry on both sides for 1.5-2 minutes until golden brown

Sweet corn fritters

And these special pancakes that will serve you as a wonderful dessert and addition to tea.

Prepared with sour cream, eggs. Here we also use sweet canned corn. Very original taste and unique aroma. What can I say, you have to try it!

Ingredients:

Sour cream - 1 glass;
Milk - 0.5 cups;
Egg - 1 pc.
Flour (wheat or oatmeal) - 3/4 cup;
Cornmeal - 3/4 cup;
Canned corn - 0.5 cups;
Vanillin - 1 pinch;
Sugar - 2-3 tbsp. spoons;
Baking powder - 1 teaspoon;
Salt - 1 pinch;
Butter (margarine) - 2 tbsp. spoons;

Cooking

Melt the butter in a frying pan, add the corn, fry for about 5 minutes, until it becomes a little darker.
Whisk sour cream, milk, egg, sugar and salt in a bowl.
Mix 2 types of flour with baking powder and vanilla, add them to the bowl with the milk mass. Mix well, add roasted corn and mix again.
Heat the pan, put the dough with a spoon, fry the pancakes on both sides for 2-3 minutes until blush.

The finished dish can be poured with honey, syrup or melted butter.

Corn flour pancakes without eggs and milk

And this is a leaner option that all vegans and people with intolerance to gluten, lactose and eggs will appreciate.

Ingredients:

Water - 300 ml.
Vegetable oil - 50 ml.
Soda - 1 teaspoon;
Vinegar or lemon juice - 1/3 teaspoon;
Salt - 1-2 pinches;
Sugar - 2-3 teaspoons;
Cornmeal - 2 cups;

Getting Started

In a bowl, stir warm water with vegetable oil, sugar and salt. Quench soda with lemon juice or vinegar and add to water as well.
Pour flour in small portions, mix thoroughly and leave for 20 minutes.
Heat a frying pan, grease with oil if desired, pour in the batter and shape into pancakes. Fry on both sides until golden brown for 3 minutes.

Unsweetened corn fritters

This recipe will have more corn kernels. By default, the taste is not sweet, I even recommend adding a couple of pinches of pepper.

Ingredients:

Boiled corn (or canned) - 2 cups;
Butter - 2-3 tbsp. spoons;
Chicken egg - 1 pc.
Milk - 0.5 cups;
Cornmeal - 1/3 cup;
Wheat flour - 1/3 cup;
Salt - 3 pinches;
Black pepper - 2-3 pinches;
Vegetable oil for frying;

How to cook

Pour the corn into the pan, put the butter there. Fry for about 5 minutes, stirring occasionally. The corn should be golden brown and soaked in oil.
Pour half a glass of milk into a cup, beat in an egg, salt and pepper. Beat with a whisk, then add two types of flour, mix, add corn and mix again. The consistency of the dough should resemble sour cream, if it is too thick, add a little more milk.
Heat vegetable oil in a frying pan, carefully spread the dough. Fry for 3-4 minutes on each side. The pancakes should be as golden as in the photo above.

With cheese

Fragrant and easy-to-make pancakes made from corn and cheese. If desired, you can add herbs, garlic and other spices to them.

Ingredients:

Kefir (milk) - 140 ml.
Chicken eggs - 2 pcs.
Canned corn - 100 g.
Cornmeal - 6-7 tbsp. spoons;
Baking soda - 2 pinches;
Vegetable oil for frying;
Cheese (hard varieties) - 100 g.
Black pepper and salt to taste;

Cooking

In a bowl, beat eggs with salt, pepper and kefir. Add grated cheese and corn.

Add flour, stir until smooth. Let it brew for 10 minutes.

Fry in oil for 3 minutes on each side until they are as beautiful as in the photo.

Cornmeal fritters

And these pancakes are made from corn porridge. Useful in case it is cooked too much.

Very easy and cheap recipe!

We will need:

Corn grits - 0.5 cups;
Water - 1.5-2 cups;
Flour or starch - 4 tbsp. spoons;
Seasoning mix (or bouillon cube) - 5-10 g.
Oil for frying;

cooking process

Pour the grits with water, put on the stove, in general, cook porridge from it. At the end, add salt and various seasonings for taste. Wait until it cools down and thickens.
Pour flour into a wide saucer, take a little porridge, make a cutlet out of it, roll in flour.
Fry in plenty of oil on both sides until golden brown.

with carrots

Delicious vegetarian pancakes (pancakes, cutlets) made from corn porridge, carrots, onions and greens.

Ingredients:

Ready corn porridge - 3 cups;
Onion - 1 pc.
Carrots - 50 g.
Fresh herbs - 30 g.
Breadcrumbs;
Oil for frying;

How to do

We skip the step of cooking cereals, imagine that you already have a saucepan with ready-cooled porridge.

Finely chop the onion, grate the carrots, chop the greens. Fry in oil over low heat until the carrots are soft.
Mix porridge with fried vegetables. Make cutlets out of it, roll them in breadcrumbs.
Pour vegetable oil into a frying pan, heat well, put a batch of pancakes, which should be fried over medium heat, turning over from time to time, about 4-5 minutes until crispy.

With ham

And this is just a wonderful snack of corn (canned food), eggs and ham. The taste is somewhere between pancakes and scrambled eggs.

If desired, ham can be replaced with sausage, sausages, brisket, etc.

Ingredients:

Canned corn - 1 jar;
Chicken eggs - 2 pcs.
Ham - 200-230 g.
Onion - 1 pc.
Flour (or starch) - 2 tbsp. spoons;
Salt and pepper to taste;
Oil for frying fritters;

How to fry

Finely chop the ham and onion, then fry in oil until the onion is cooked.
In a bowl, beat eggs with flour and spices. Drain the water from the canned food, and add the corn to the dough. Toss the fried ham with onions here as well.
We mix everything well, transfer it with a spoon to a hot frying pan and fry for several minutes until the eggs “grab”.

I don’t even know what to add here, rather I will duplicate some important points.

The dough before frying should be a little infused, 10-15-20 minutes is enough. If you hurry, the pancakes can turn out to be dryish and brittle, since the flour is coarse.
Add fresh herbs, garlic, onion, cheese, paprika, bell pepper.
For sweet recipes, you can use: vanilla sugar, steamed raisins, ground cinnamon, cocoa powder.
After frying in oil, I recommend transferring the pancakes to a cup with paper towels to rid them of excess fat.

If you liked the material, be sure to share it by clicking on the social media buttons (under the article). I will also be very happy if you subscribe to the page in contact. You will occasionally look for new recipes for flour dishes.

Baking with cornmeal allows familiar dishes to take on a new flavor and vibrant color. Fritters cooked with the addition of this flour are excellent proof of this. The recipe for this dish differs from the original only in the composition of the products.

Corn pancakes can be cooked rich, or you can cook them by adding cottage cheese or cheese, and then they will become not only a sweet addition to tea drinking, but also an independent snack.

In addition to taste, cornmeal has one very important quality - it is hypoallergenic. Foods based on it can be introduced into the diet of a nursing mother or young children who are allergic to gluten, which is found in many cereals.

Mix kefir (warm, room temperature) with sugar, salt and egg. Mix.

Add cornmeal and soda. Mix. Leave for 15 minutes.

Then corn can be added to the dough, 1/2 of the total dough volume. We added fresh (frozen) corn kernels after soaking them in cool water for 5-10 minutes. You can use canned corn, just drain the juice from it first. It turns out original and tasty. Although, pancakes turn out great without adding this ingredient (I divided the dough into two parts and tried the option with and without corn kernels). Here is the will of your imagination.

Next, pay attention to how to bake pancakes. In a frying pan, heat the vegetable oil, reduce the heat to medium - minimum (adjust the flame during the baking process, you need the pancakes to brown on the bottom and bake on top at the same time). Spoon the batter into the pan and cover with a lid.

Turn over and cook on the other side.

Delicious corn pancakes are ready

Bon Appetit!

option number 1 without grains

option number 2 with the addition of corn kernels

Sweet corn flour pancakes with wheat flour

This dish is prepared as quickly and simply as simple pancakes. Ready-made pancakes are a great snack for tea or compote.

You will need:

Low-fat kefir - 230 ml;
sugar - 80-100 g;
¾ cup cornmeal;
eggs (category C1) - 90 g;
6 tablespoons of wheat flour;
baking powder - 12 g;
35 ml of sunflower oil;
a pinch of fine salt.

In a deep bowl, combine the eggs and sugar, beat with a fork or whisk until the garden state. Then salt and pour in kefir at room temperature. Stir again.

Now add flour to this mixture through a sieve: first corn, then wheat. Knead the dough with a consistency similar to sour cream. If it is liquid, add wheat flour.

Heat the frying pan and grease with oil, spread the dough with a spoon and fry on each side until golden brown.

Corn fritters with cottage cheese

Fritters according to this recipe can be prepared as a snack for tomorrow or for dinner.

For cooking you will need:

Egg - 2 pcs.;
120-130 g cornmeal;
cottage cheese 9% - 250-300 g;
110-120 g of wheat flour;
whole milk - 270 ml;
baking powder - 15 g;
20 g butter;
brown sugar - 70 g;
salt - to taste;
sunflower oil for frying.

To begin, combine all dry ingredients in a deep bowl and set aside.
In another bowl, combine cottage cheese, milk, butter. Then mix thoroughly so that the lumps of cottage cheese dissolve.

Pour the curd mixture into the flour mixture and mix well, and leave to rest for 20-30 minutes.
While the dough is rising, heat up the pan. Spoon the batter onto a greased surface. Bake on one side until "bubbles" appear on the pancakes. Then flip over and continue frying until golden brown.

Corn fritters with cheese and garlic

To prepare this recipe you will need:

Cheese - 150 g;
young garlic - 3-4 cloves;
egg (category C1) - 2 pcs.;
corn flour - 200-250 g;
250-280 ml of fatty kefir;
salt - ½ tsp;
70-100 g flour;
35 ml sunflower oil;
baking powder - 1 tsp without a slide.

Combine eggs and kefir, beat with a spoon or whisk until smooth, and salt. Add flour and baking powder to the resulting mixture. Replace the dough and leave to "rest" for half an hour.

While the cornmeal is saturated with moisture, grate the cheese on a coarse grater and add chopped garlic to it.
Now combine the dough and cheese with garlic. Mix well.

Put the pancakes on a hot greased pan and bake us on each side until golden brown.
Fritters cooked with cornmeal have their advantages over conventional ones. And, well, they can compete with them.

Video recipe "Corn pancakes"

Once upon a time, corn and dishes from it replaced bread, but today this valuable product is undeservedly forgotten and, at least, the townspeople use it only in salads, in the form of corn sticks and popcorn. We suggest you cook corn pancakes with kefir or sour milk. The amount of products indicated in the recipe will make 2 servings of delicious corn tortillas. If necessary, the proportions should be increased.

Cornmeal fritters

Meanwhile, excellent porridges are obtained from corn flour (the famous hominy, after all, was corn) and excellent pastries.

Incorporating cornmeal into the dough makes baked goods more crumbly and gives them a sunny, appetizing color.
Industrially ground cornmeal does not contain gluten, however, for people who do not need to limit this protein, it is better to cook pastries not from pure cornmeal, but from its mixture with wheat. In addition, this flour “loves” fat - a small addition of butter or sour cream to cornbread, cookies, pancakes significantly improves their taste and aroma, and without butter, such products turn out to be heavy and a little cloying.

step by step photo cooking recipe

Ingredients:

coarse cornmeal 2 tbsp. l. with a slide
wheat flour of the highest grade 2 tbsp. l. with a slide
egg 1 pc.,
sugar 2 tbsp. l.,
salt - a pinch
soda 1/3 tsp,
kefir or sour milk 50-100 ml,
sour cream 1 tbsp. l.

Cooking process:

The proportions in the photo recipe are for coarse cornmeal (similar to semolina). Fine flour also makes good products, but the dough will have different properties, so the proportions need to be selected. Measure out both types of flour, sugar, beat in an egg and add soda and salt.

Pound this mass until it becomes more or less homogeneous.

Dilute the mixture with milk or kefir, pouring it in small portions. The dough should turn out a little more liquid than for a biscuit (about like thick yogurt). Add sour cream to the finished corn dough and mix well.

Fry pancakes in vegetable or butter. With this consistency of the dough, they will be quite thin and quickly fried, so you don’t need to cover the pan.

Lubricate the finished pancakes with melted butter and honey.

Or serve with sweet sauce.

Bon Appetit!

For lovers of a quick and satisfying snack, I offer a recipe for pancakes with corn. They are prepared quite simply from inexpensive ingredients, which, for sure, are in every refrigerator. The dish is perfect for breakfast or a snack in between the main meal.

Total cooking time - 0 hours 30 minutes
Active cooking time - 0 hours 30 minutes
Cost - very economical
Calories per 100 gr - 205 kcal
Number of servings - 3 servings

How to cook pancakes with corn

Ingredients:

Corn - 110 g canned

Kefir - 200 ml Chicken egg - 1 pc. Salt - 1 tsp Sugar - 2 tsp Wheat flour - 150 g Vegetable oil - to taste Soda - 0.5 tsp

Cooking:

To prepare pancakes with corn, you will need kefir, a chicken egg, granulated sugar, salt, canned corn, and vegetable oil for frying.

To make pancakes lush, it is better to use sour kefir with any fat content. If it stays in the refrigerator for several days, it's okay, it's perfect for frying pancakes. From fermented milk products for pancakes, you can use yogurt, fermented baked milk or sour milk.

Pour kefir into a deep bowl. Pour in baking soda and mix well with a whisk.

Add sugar and salt. Mix.

Now we need wheat flour, always sifted and of good quality. Add flour and stir to break up any lumps. You should get a fairly thick dough.

Open a can of canned corn, drain the liquid. Add the grains to the dough and mix. In the corn harvest season, you can take fresh corn on the cob, only they must first be boiled until soft and cut off the kernels with a knife.

Send the pan to the fire. Pour the desired amount of vegetable oil. The less oil, the thinner the pancakes. Warm up well.

Spoon out dough. Reduce the heat to the smallest and fry the pancakes until golden brown on both sides. If you use a large fire for frying, the pancakes will not be baked inside.

Put the finished corn pancakes on a paper towel to absorb excess oil, and immediately serve hot to the table with sour cream.

Bon Appetit!

Do you like these recipes?

Lush milk pancakes without yeast recipe

Meanwhile, excellent porridges are obtained from corn flour (the famous hominy, after all, was corn) and excellent pastries.

Incorporating cornmeal into the dough makes baked goods more crumbly and gives them a sunny, appetizing color.
Industrially ground corn flour does not contain gluten, however, for people who do not need to limit this protein, it is better to cook pastries not from pure, but from its mixture with wheat. In addition, this flour “loves” fat - a small addition of butter or sour cream to cornbread, cookies, pancakes significantly improves their taste and aroma, and without butter, such products turn out to be heavy and a little cloying.

step by step photo cooking recipe

Ingredients:

coarse cornmeal 2 tbsp. l. with a slide
wheat flour of the highest grade 2 tbsp. l. with a slide
egg 1 pc.,
sugar 2 tbsp. l.,
salt - a pinch,
soda 1/3 tsp,
kefir or sour milk 50-100 ml,
sour cream 1 tbsp. l.

Cooking process:

Pound this mass until it becomes more or less homogeneous.

Fry pancakes in vegetable or butter. With this consistency of the dough, they will be quite thin and quickly fried, so you don’t need to cover the pan.

Lubricate the finished pancakes with melted butter and honey.

Or serve with sweet sauce.

Bon Appetit!

Slightly exotic cornmeal pancakes have become popular due to their lower calorie content and higher nutritional value. Among other advantages of cornmeal, culinary experts point out good gluten and fairly fast frying. Even a not very experienced cook will be able to fry cakes on a “medium” fire without any problems.

- Ingredients

Optimal sauces for corn pancakes

Depending on gastronomic preferences, cakes with fruit, cream, sour cream and so on are served. On the one hand, everyone is free to choose what to eat the dish with, but, on the other hand, there are some rules. They are due to the characteristics of corn flour and cereals.

If you decide to serve pancakes with sauce, then it is better to choose sweet dressings.

You can not choose too sour sauces. Otherwise, the taste of the finished dish will be worse.

In addition, increased acidity will negatively affect the structure of the cakes. Simply put, they will become too “spread out” on the plate.

Ingredients

Dough:

Slightly sour milk or kefir - 100 ml;

Fresh sour cream - 1 tbsp. l.;

Baking soda - 1/3 tsp;

Salt - 1/3 tsp;

Sand sugar - 2 tbsp. l.;

Chicken egg - 2 pcs.;

Corn flour (coarse) 2 and ½ tbsp. l.;

Wheat flour (highest grade) - 2 and ½ tbsp. l.

Experienced housewives know that pancakes will turn out lush and tasty only with the right kneaded dough. It should not be too liquid or thick. It is necessary to regulate this characteristic by adding cornmeal or kefir. This is done with great care.

Corn flour pancakes: follow the recipe

Similar caution is justified regarding the calorie content of future cakes. The more eggs used, the more satisfying the product. If you want to please your stomach with lean cornflake pancakes, then you need to make them not with milk, but with water.

Otherwise, the procedure is as follows:

2 types of flour are mixed in a deep container.

Slowly, granulated sugar and pre-beaten eggs are added.

Salt and soda are added to taste.

If pancakes are made not on kefir, but on water, then in this case the soda must first be “quenched” with vinegar.

The resulting mass must be stirred to the state of 1-native porridge.

Slowly pour in kefir.

The resulting dough should be similar to biscuit dough in terms of its fat content.

Add sour cream and mix well.

Heat up a frying pan over medium heat.

The cakes are fried in butter or olive oil.

The recipe does not involve long cooking, so you do not need to cover the pan.

For the preparation of fruit or berry sauce, fresh fruits are used. In winter and autumn, the use of canned berries is allowed. It is mixed in a deep container with powdered sugar and simmered over low heat. After that, everything is passed through a blender and cooled a little.

Cooking corn pancakes from flour with the addition of zucchini

Not everyone is ready for bold, at first glance, culinary experiments. In fact, the use of squash with corn is not revolutionary. This combination has been known in the culinary world for a long time.

Corn pancakes made from flour with the addition of zucchini are very tasty and extraordinary.

In order to fully enjoy all the flavors, you must adhere to the following recipe:

Grind corn in a blender to a state of flour.

Whisk the egg in a separate bowl and add the sugar.

Zucchini is rubbed on a coarse grater.

If desired, a little feta is added to the grated zucchini.

All ingredients are combined in a deep container.

Salt, pepper and flour are added.

Everything is thoroughly mixed to a 1-native state.

The surface of the pan is covered with a small amount of oil.

On each side, the cakes are fried to a slightly golden hue.

The finished dish is served to the table immediately after preparation. As a sauce, sour cream, cream, jam, jam, condensed milk and everything that is sweet to the heart is used.

The main thing is not to overdo it with the sauce, otherwise the original taste of the cakes will be lost against the background of a large amount of sour cream or jam.

Delicious cornmeal pancakes (video)

In order for the sauce not to lose its taste, it is served at the table in rosettes. Guests will decide how much they need. If hot pancakes are poured immediately, then jam or sour cream will lose their taste and nutritional properties.

Corn pancakes: recipe (photo)

Whisk eggs with powdered sugar and vanilla sugar

Add baking powder to the mixture

Now add cornmeal and mix well.

Heat the pan well and carefully lay out the pancakes. Fry pancakes on each side

Delicious and fragrant corn pancakes are ready. Bon Appetit!

These very corn pancakes are sometimes served with sweet sauces, such as honey or condensed milk, but I liked them more in a savory version. They are delicious both hot and cold. I didn’t take a picture of the serving with slices of cheese, but this is a very tasty and harmonious combination!

I called pancakes very corn for two reasons: only corn flour is used for the dough, and canned corn is added to the dough. Fritters are great for breakfast, as a snack, as a bread or sandwich-style appetizer base, and for a gluten-free diet. They turn out lush and appetizing yellow.

For the corn fritters, prepare the ingredients according to the recipe list.

Drain liquid from canned corn.

Pour a portion of kefir into a bowl or other container.

Add corn flour, salt, sugar to taste and soda to kefir. You don’t need to specifically extinguish the soda, it will react with the kefir acid itself and make the pastries fluffy.

Stir the ingredients together quickly and without whipping.

Stir the corn kernels into the fluffy corn pancake batter and start cooking immediately, i.e. to the heat.

Fry the cornmeal pancakes in the usual way, spooning a portion of the dough into a preheated pan with vegetable oil.

After the edges of the pancakes are browned, turn them over to the other side. It is advisable to spread the finished pancakes on paper napkins to remove excess oil.

From the indicated amount of ingredients, 14 corn pancakes were obtained.

Appetizing, lush, with pleasantly crunchy corn grains inside...

Serve corn pancakes with sauces and toppings of your choice, and my favorite option is with cheese.

This healthy dish will be a great start to the day if you serve it as a breakfast. Unlike wheat flour, corn flour does not contain gluten. That is why cornmeal fritters will appeal to adherents of a healthy diet. The beautiful golden color and fluffy structure of the dough makes the corn pancakes especially appetizing. Corn pancakes with jam, honey or condensed milk will definitely appeal to children.

Ingredients

2 eggs
6 art. l. cornmeal
100 ml water
Sugar

Cooking process


	First, let's prepare all the ingredients.

	Beat eggs with a fork and add water. Add flour and soda. This recipe does not use sugar, but if this is unacceptable for you, then you can add it.

	Knead the dough, the consistency should resemble thick sour cream.

	Fry the corn fritters in a preheated pan with a sufficient amount of oil. Cooking time is just under a minute on each side.

	The readiness can also be judged by the color of the fritters, they will become ruddy, with a golden crust.

	Lay the corn fritters on a paper towel to get rid of excess oil. If you neglect this item, then the pancakes will absorb oil, which will negatively affect their taste and useful qualities. When serving, the paper towel should be removed, and the pancakes put in a slide on a beautiful plate.