Ingredients with Measurements:
- 1 cup corn kernels
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- 1/4 cup milk
- 1 egg
- 4 strips of bacon, cooked and crumbled
- Oil for frying
Special equipment needed:
- Deep fryer or heavy-bottomed pot
- Slotted spoon or spider strainer
Step-by-step instructions:
1. In a mixing bowl, combine the corn kernels, flour, cornmeal, salt, black pepper, paprika, and garlic powder. Mix well.
2. In a separate bowl, whisk together the milk and egg.
3. Pour the milk and egg mixture into the dry ingredients and stir until well combined.
4. Fold in the cooked and crumbled bacon.
5. Heat the oil in a deep fryer or heavy-bottomed pot to 375°F.
6. Using a tablespoon, scoop the corn mixture and drop it into the hot oil. Fry until golden brown, about 2-3 minutes.
7. Remove the cornick from the oil using a slotted spoon or spider strainer and place them on a paper towel-lined plate to drain excess oil.
8. Serve hot and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 2-3 minutes per batch
Temperature:
Oil temperature: 375°F
Serving size:
Makes about 20-25 pieces
Nutritional information:
Calories per serving: 70
Total fat: 3g
Saturated fat: 1g
Cholesterol: 20mg
Sodium: 140mg
Total carbohydrates: 9g
Dietary fiber: 1g
Sugar: 1g
Protein: 2g
Substitutions for ingredients:
- Instead of corn kernels, you can use canned corn or frozen corn that has been thawed.
- You can use any type of milk you prefer, such as almond milk or soy milk.
- If you don't have bacon, you can use ham or sausage instead.
Variations:
- Add some chopped jalapenos or green onions for a spicy kick.
- Use different spices and seasonings to customize the flavor, such as cumin, chili powder, or Cajun seasoning.
- Serve with a dipping sauce, such as ranch dressing or honey mustard.
Tips and tricks:
- Make sure the oil is hot enough before frying to ensure the cornick cook evenly and become crispy.
- Don't overcrowd the fryer or pot, as this can cause the cornick to stick together and not cook properly.
- Use a slotted spoon or spider strainer to remove the cornick from the oil, as this will help drain excess oil and prevent them from becoming soggy.
Storage instructions:
- Store any leftover cornick in an airtight container in the refrigerator for up to 3 days.
- To reheat, place the cornick in a preheated oven at 350°F for 5-10 minutes, or until heated through.
Presentation ideas:
- Serve the cornick on a platter with a variety of dipping sauces.
- Garnish with chopped fresh herbs, such as parsley or cilantro.
Pairings:
- Serve with a cold beer or a refreshing cocktail.
Suggested side dishes:
- Coleslaw
- Sweet potato fries
- Grilled vegetables
Troubleshooting advice:
- If the cornick are not crispy enough, increase the oil temperature or fry them for a longer time.
- If the cornick are falling apart in the oil, add more flour to the mixture to help bind it together.
Food safety advice:
- Always use caution when working with hot oil.
- Make sure the cornick are cooked to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
- Cornick is a popular snack in the Philippines, made from deep-fried corn kernels.
Flavor profiles:
- The cornick are crispy on the outside and tender on the inside, with a savory and slightly sweet flavor from the corn and bacon.
Serving suggestions:
- Serve as an appetizer or snack at a party or gathering.
- Pack in a lunchbox for a tasty and portable snack.
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