For this week, accompanying lunch with some torrejas or corn pancakes in the best Chiclayo style will be a spectacular idea. Just follow the steps in this simple recipe what does he give us Yo Madre’s Recipes.
Everything you need to know is found in this note:
- 3 large corn
- 1 egg
- 1/2 teaspoon sugar
- a pinch of salt
- a pinch of pepper
- Vegetable oil
Shell the corn and blend them without water, until they become a paste. Strain this paste with a fine sieve to remove all the liquid. Then mix it with the egg, sugar, pepper and salt. Integrate everything with the help of a spoon. Fry the corn torrejas over low heat. The average measure for each is two tablespoons. Once they’re browned on one side, you flip them over so they’re browned on the other.
NOTE: These Chiclayo-style torrejas are perfect if you accompany them with a sarza of onion, yellow pepper and some parsley leaves. Finely chop everything and season with lemon, pepper and salt. A delight!