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Ilse Castrejón

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El Banderillas de Elote

10 min
3 min
Easy
90
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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 servings
  • 1 1/2 cups of pancake flours
  • 1/2 Cup of mineral water
  • 2 pieces of egg
  • 4 pieces of corn
  • 4 pieces of wood sticks for banderilla
  • 3 cups of oil to fry
  • to taste of Mayonnaise To accompany
  • to taste of fresh cheese To accompany
  • to taste of 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.
    Calories
    1741
    kcal
    87%
    Carbohydrates
    45.9
    g
    15%
    Proteins
    8.0
    g
    16%
    Lipids
    179
    g
    275%
    Fiber
    2.0
    g
    4.0%
    Sugar
    8.0
    g
    8.9%
    Cholesterol
    0.0
    mg
    0.0%
    Esha
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