BUÑUELOS DE MAÍZ BICHE (SWEET CORN FRITTERS)

 BUÑUELOS  DE MAÍZ BICHE (SWEET CORN FRITTERS)

The basic dough recipe for this fritter are made from tender corn and sugar but depending on the region salted cheese or egg is add into the dough. It is name differently around regions and Latino countries the most known names are: sweet corn fritter, dog egg, scolding.

INGREDIENTES:

-300 gr shelled sweet corn  or 6 sweet corns cobs
-sugar to taste
-pitch of salt (if salty cheese is added , omit this)
-salty cheese (opcional) 
-30 gr  pre-cooked corn flour  well known as arepas flour(opcional)


INSTRUCTION:

1.  Thresh and grind the corn. 

2. Strain and set aside apart the solids and the liquid. The extracted liquid let it rest for a while until you notice that the starch is settled in the bottom, drain the liquid part to conserve the most solid and join it to strained solids. It is important  to remove excess the moisture to the dough and to return the starch  settled  in the bottom because if   it is omitted  the dough will be to fall to pieces  while is frying and  absorb to  much oil.

3. Add sugar and salty cheese to taste.

Depending on how young the corn is, may be necessary to add  flour , if you try to fry a small amount of the dough and this to fall to pieces   despite having drained the excess liquid and  added the recovered starch  to the dough then add  flour to fix it or  add egg to the preparation.

4. Fry in abundant hot oil until golden shaping into a quenelle the dough with the help of two spoons, passing an amount of dough from one spoon to another.