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Ilse

Ilse Castrejón

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3

El Banderillas de Elote

10 mins
3 mins
Low
125
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We renew the concept of banderilla with this original idea; some sweet corn covered with banderilla dough, accompanied by mayonnaise, lemon and chili. Allow your friends with this delicious and rich snack, they will fascinate you!
Learn more about Ilse Castrejón

Ingredients

4 portions
  • 1 1/2 cups pancake flour
  • 1/2 cups mineral water
  • 2 eggs
  • 4 corn
  • 4 wood sticks, for banderilla
  • 3 cups oil, to fry
  • to taste mayonnaise, To accompany
  • to taste fresh cheese, To accompany
  • to taste pequin pepper

Preparation

For the banderillas, mix the ingredients of the dough in a bowl and beat for 3 minutes until you have a homogeneous mixture.
Insert the sticks into the ears of corn.
In a deep saucepan, heat the oil over low heat.
Dip the corn on the mixture of banderillas, remove the excess and fry for 3 minutes over low heat, place on absorbent paper.
Serve with mayonnaise, cheese, and chili pepper.

PRESENTATION

On a basket accompanied by potatoes and dressings.

TIPS

Pour the mixture over a deep glass, this way it will be very easy to submerge the corn.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (1)
Andreas M
27/05/2020 19:48:51
Hola, una pregunta: a que temperatura se recomienda el aceite en la freidora, muchas gracias

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