New Zealand Sweetcorn Fritters新西兰甜玉米煎饼

Method做法

1. Whisk the flour, baking powder, salt, and pepper in a bowl. Beat the egg in a separate bowl, then fold it into the dry ingredients along with the measured corn and scallion, just until no dry flour remains.

   碗里把面粉、泡打粉、盐和胡椒拌匀。另拿一个碗把蛋打散，再连量好的玉米和葱一起倒进干料里，轻轻拌到看不见干粉就行。

   No heat · 3 min不开火 · 3分钟

   ?Common mistake & quick fix容易错在哪，怎么补救

   Keep raw meat and its tools away from ready-to-eat food; wash hands and tools after handling it.生肉及器具与即食食物分开，接触后洗手并清洗器具。

2. Warm half the measured oil in a wide skillet. Drop in small spoonfuls of batter, spacing them apart, and gently flatten each to about ¼ inch thick — keep them small and thin, not thick and large.

   宽底煎锅里倒一半量好的油，烧热。用小勺把面糊一勺一勺分开下锅，轻轻摊到大约0.6厘米厚，别摊成又厚又大的饼。

   Medium-low · 2 min中小火 · 2分钟

   ?Common mistake & quick fix容易错在哪，怎么补救

   If the pan dries or browns too quickly, lower the heat and add a small splash of water.锅干或上色太快就调小火，加少量水。

3. Cook 3–4 minutes per side. If the outside browns while the center is still wet, turn the heat down. Move them to a clean plate, then repeat with the remaining oil and batter.

   每面煎3–4分钟。要是外面已经上色、里面还湿，就把火调小。煎好的先盛到干净盘子里，剩下的油和面糊照同样方法再煎。

   Medium-low · 12–16 min中小火 · 12–16分钟

   The center is fully set at 160°F (71°C), with no wet egg or raw flour batter.中心全凝160°F (71°C)，没有湿蛋液或生粉糊。

   ?Common mistake & quick fix容易错在哪，怎么补救

   If the egg is still wet or runny inside, cover over low heat and continue until set and 160°F (71°C).蛋心仍湿或流动时，盖锅小火继续加热至凝固、中心160°F (71°C)。

4. Serve right away with the measured plain yogurt. These are a light corn-and-egg dish, so for a bigger meal add vegetables and a separate protein. More servings mean extra batches and more time.

   配着量好的原味酸奶趁热吃。这是玉米加蛋的轻食，想吃得丰盛些就另配蔬菜和一份蛋白质；多做几份就得分批煎，时间也要加。

   No heat · 1 min不开火 · 1分钟

   ?Common mistake & quick fix容易错在哪，怎么补救

   Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C).吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。