Corn Batter

Name: Corn Batter
Yield: 91 g
Ingredients: Monksho Allulose 8 g; iRice Milk 15 ml; Corn Flakes 20 g; Egg White 5 g; Gluten-Free Almond Flour 10 g; Psyllium Husk 2.5 g; Salt 0.5 g; Organic Oatmeal 30 g

262 kcal

#corn dish #corn batter #snack #corn pancake #breakfast menu #vegetable dish #home cooking #easy recipe #Sumi's Side Dish #Korean cuisine

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Ingredients

Main ingredients

Monksho Allulose 8 g
iRice Milk 15 ml
Corn Flakes 20 g
Egg White 5 g
Gluten-Free Almond Flour 10 g
Psyllium Husk 2.5 g
Salt 0.5 g
Organic Oatmeal 30 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 49.92 g 70%

Protein 8.16 g 11%

Fat 5.89 g 19%

Serving size 91g

Cooking steps

1

Separate the corn kernels.
2

Mix corn, flour, water, salt, and sugar to make a batter.
3

Heat some cooking oil in a pan and drop spoonfuls of batter onto it.
4

Cook until golden brown on both sides.
5

Plate and serve.

Corn Batter

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