Pancakes with canned corn. Delicious canned fish pancakes Corn flour pancakes without eggs or milk

Canned fish pancakes are a very simple way to feed your family a tasty and satisfying breakfast! I like to make these pancakes from canned tuna in its own juice, but absolutely any canned fish will do, except sprats, they will taste bitter in such pancakes.

You can add onions, green onions, dill, parsley or finely chopped bell peppers to canned fish pancakes; add additives to your taste.

Let's prepare the products according to the list.

Drain the liquid from the canned fish and mash the fish fillet well with a fork into a paste. If the canned food contains large bones, it is better to choose them.

Add a chicken egg to the canned fish.

Cut the onion into small cubes and add it to the bowl.

Finely chop the dill and add it to the rest of the ingredients.

Pour kefir into a bowl, add soda. The reaction will begin, the soda will be extinguished by kefir.

Mix all the ingredients for the fish pancake dough, add salt and pepper to taste. Be sure to taste the mixture for salt; canned food can be very salty.

Add flour to the dough and mix it well with the rest of the dough ingredients.

Let the finished dough rest for 10 minutes.

Heat vegetable oil in a frying pan. Spoon the dough into the pan. The shape of the pancakes can be any. Fry the pancakes on one side for 2 minutes, until golden brown.

Turn over and fry for another 1-2 minutes on the other side.

Place the finished pancakes on a paper napkin to remove the oil.

Canned fish pancakes are ready!

Serve pancakes with ketchup, sour cream or your favorite sauce.

Canned fish pancakes are just the thing for breakfast: nourishing, tasty and fast!

Bon appetit!

Don't know what to cook for dinner? We suggest making pancakes from canned food. They can be served with any vegetable salad. These pancakes take about 15 minutes to prepare and the whole family will be full.

Products:

1.Canned fish, 1 can (240 g)

2. Kefir - 100 g

3. Onion - 1 head

4. Chicken egg - 2 pcs.

5. Greens - 1 bunch

6. Soda - 1/3 teaspoon

7. Vinegar - 0.5 teaspoon

8. Flour - 6-8 tbsp. spoons

How to make canned pancakes:

1.Mash the canned fish together with the liquid well with a fork.

2. Add 100 ml of kefir, 2 eggs, chopped onion, finely chopped herbs and mix well. Add salt and pepper to taste and desire.

3. Add flour one spoon at a time and mix - the dough should be thick, like regular pancakes.

4. At the end you need to add soda and vinegar and mix quickly again.

5. Spoon into a heated frying pan with a small amount of vegetable oil.

6. Fry until done, like regular pancakes, over medium heat.

7. It is better to serve fish pancakes with vegetables.

« Home Recipes"Wishes you bon appetit!

Ingredients

To make pancakes with canned corn you will need:

flour - 1 glass;

eggs - 2 pcs.;

milk - 1/3 cup;

salt - a pinch;

ground black pepper - to taste;

canned corn - 1 can (340 g);

butter - 1 tbsp. l.;

green onions - a bunch;

vegetable oil for frying.

Glass - 200 ml.

Cooking steps

Sift the flour into a bowl.

Add salt and ground black pepper. Beat in the eggs.

Mix. You should get a homogeneous dough with a consistency reminiscent of sour cream.

Drain the canned corn (we won't need it anymore). Add corn to pancake batter and stir.

Wash the green onions, chop finely, add to the dough and mix again.

Pour vegetable oil into a frying pan and heat it up. Place a tablespoon of dough into the pan, forming pancakes.

Fry over medium heat for 2 minutes on each side (until golden brown).

Delicious, appetizing pancakes with canned corn are ready. Can be served either hot or chilled.

Bon appetit!

In this article, I will tell you how to make delicious corn fritters! After a good search on the Internet and cookbooks, I collected the most popular recipes. The cooking process is described in detail, step by step, with photos and videos. I am sure that some of what is offered will interest you!

In general, many recipes, names and combinations have been invented for such dishes. These are “pancakes”, and “cutlets”, and “flat cakes”. What they have in common is that the main ingredient is corn (in different forms).

By the way, be sure to also take a look at these pages:

It's about the same thing, but with its own nuances and twists.

Recipes

Cornmeal fritters

Delicious pancakes made with kefir and corn flour. Prepare simply and quickly. I recommend starting with this recipe.

We will not completely remove the wheat flour, as it is important to preserve the fluffiness and tenderness of the dough.

If desired, these pancakes can be made either sweet or savory.

Ingredients:

Kefir (or milk) – 2 cups;
Wheat flour - 1.5 cups;
Corn flour – 1 cup;
Chicken eggs – 2 pcs.
Baking soda – 1 teaspoon;
Salt – 2 pinches;
Sugar – 2 teaspoons;
Vegetable oil for frying;

Let's start cooking

First, beat the eggs with salt and sugar in a bowl. Pour in warm kefir, add corn flour, soda and mix well. This mass should be infused for about 10-15 minutes so that the corn particles soften and swell.
Pour in wheat flour, add a spoonful of vegetable oil and mix thoroughly again. The dough should be homogeneous, with a consistency reminiscent of sour cream.
Pour a little oil into the pan, spoon out the dough, forming one or more pancakes.
Fry on both sides for 1.5-2 minutes until golden brown

Sweet corn fritters

And these special pancakes that will serve you as a wonderful dessert and addition to tea.

Prepared with sour cream and eggs. Here we also use canned sweet corn. Very original taste and unique aroma. What can I say, you need to try it!

Ingredients:

Sour cream – 1 glass;
Milk – 0.5 cups;
Egg – 1 pc.
Flour (wheat or oatmeal) – 3/4 cup;
Corn flour - 3/4 cup;
Canned corn – 0.5 cups;
Vanillin – 1 pinch;
Sugar – 2-3 tbsp. spoons;
Baking powder – 1 teaspoon;
Salt – 1 pinch;
Butter (margarine) – 2 tbsp. spoons;

Preparation

Melt the butter in a frying pan, add the corn, fry for about 5 minutes until it gets a little darker.
In a bowl, beat sour cream, milk, egg, sugar and salt.
Mix 2 types of flour with baking powder and vanilla, add them to the bowl with the milk mixture. Mix well, add roasted corn and mix again.
Heat the frying pan, spoon out the dough, fry the pancakes on both sides for 2-3 minutes until golden brown.

The finished dish can be topped with honey, syrup or melted butter.

Cornmeal pancakes without eggs or milk

And this is a leaner option that will be appreciated by all vegans and people intolerant to gluten, lactose and eggs.

Ingredients:

Water – 300 ml.
Vegetable oil – 50 ml.
Soda – 1 teaspoon;
Vinegar or lemon juice – 1/3 teaspoon;
Salt – 1-2 pinches;
Sugar – 2-3 teaspoons;
Corn flour - 2 cups;

Let's get started

In a cup, stir warm water with vegetable oil, sugar and salt. Quench the soda with lemon juice or vinegar and also add to the water.
Add flour in small portions, mix thoroughly and leave for 20 minutes.
Heat a frying pan, grease with oil if desired, pour in the dough, and form into pancakes. Fry on both sides until golden brown, 3 minutes.

Unsweetened corn fritters

This recipe will contain more corn kernels. The default taste is not sweet, I even recommend adding a couple of pinches of pepper.

Ingredients:

Boiled corn (or canned) – 2 cups;
Butter – 2-3 tbsp. spoons;
Chicken egg – 1 pc.
Milk – 0.5 cups;
Corn flour - 1/3 cup;
Wheat flour – 1/3 cup;
Salt – 3 pinches;
Black pepper – 2-3 pinches;
Vegetable oil for frying;

How to cook

Place the corn in a frying pan and add butter. Fry for about 5 minutes, stirring occasionally. The corn should be golden and soaked in oil.
Pour half a glass of milk into a cup, beat in an egg, add salt and pepper. Beat with a whisk, then add two types of flour, mix, add corn and mix again. The consistency of the dough should resemble sour cream; if it is too thick, add a little more milk.
Heat vegetable oil in a frying pan and carefully add the dough. Fry for 3-4 minutes on each side. The pancakes should be as golden as in the photo above.

With cheese

Flavorful and easy to make corn and cheese pancakes. If desired, you can add herbs, garlic and other spices to them.

Ingredients:

Kefir (milk) – 140 ml.
Chicken eggs – 2 pcs.
Canned corn – 100 g.
Corn flour – 6-7 tbsp. spoon;
Baking soda – 2 pinches;
Vegetable oil for frying;
Cheese (hard varieties) – 100 g.
Black pepper and salt to taste;

Preparation

In a bowl, beat eggs with salt, pepper and kefir. Add grated cheese and corn.

Add flour, stir until smooth. Let it brew for 10 minutes.

Fry in oil for 3 minutes on each side until they are as beautiful as in the photo.

Corn fritters

And these pancakes are made from corn porridge. Useful in case you have cooked too much of it.

Very simple and cheap recipe!

We will need:

Corn grits - 0.5 cups;
Water – 1.5-2 glasses;
Flour or starch - 4 tbsp. spoons;
Seasoning mixture (or bouillon cube) – 5-10 g.
Oil for frying;

Cooking process

Pour water over the cereal, put it on the stove, and basically cook porridge from it. At the end, add salt and various seasonings for taste. Wait for it to cool and thicken.
Pour flour into a wide saucer, take a little porridge, make a cutlet out of it, roll in flour.
Fry in plenty of oil on both sides until golden brown.

With carrots

Delicious vegetarian pancakes (pancakes, cutlets) made from corn porridge, carrots, onions and herbs.

Ingredients:

Ready-made corn porridge – 3 cups;
Onions – 1 pc.
Carrots – 50 g.
Fresh herbs – 30 g.
Breadcrumbs;
Oil for frying;

How to do

We skip the step of cooking the cereal, imagine that you already have a saucepan with ready-made cooled porridge.

Finely chop the onion, grate the carrots, chop the herbs. Fry in oil over low heat until the carrots are soft.
Mix porridge with fried vegetables. Form cutlets out of it and roll them in breadcrumbs.
Pour vegetable oil into a frying pan, heat thoroughly, add a batch of pancakes, which should be fried over medium heat, turning occasionally, for about 4-5 minutes until crispy.

With ham

And this is just a wonderful snack made from canned corn, eggs and ham. The taste is something between pancakes and an omelet.

If desired, the ham can be replaced with sausage, sausages, brisket, etc.

Ingredients:

Canned corn – 1 jar;
Chicken eggs – 2 pcs.
Ham – 200-230 g.
Onions – 1 pc.
Flour (or starch) – 2 tbsp. spoons;
Salt and pepper to taste;
Oil for frying pancakes;

How to fry

Finely chop the ham and onion, then fry in oil until the onion is ready.
In a bowl, beat eggs with flour and spices. Drain the canned water and add the corn to the dough. Place the fried ham and onions here too.
Mix everything well, spoon it into a hot frying pan and fry for several minutes until the eggs “set”.

I don’t even know what to add here; I’ll rather duplicate some important points.

The dough should rest a little before frying, 10-15-20 minutes is enough. If you rush, the pancakes may turn out dry and brittle, since the flour is coarse.
Add fresh herbs, garlic, onions, cheese, paprika, bell pepper.
For sweet recipes you can use: vanilla sugar, steamed raisins, ground cinnamon, cocoa powder.
After frying in oil, I recommend transferring the pancakes to a cup with paper towels to rid them of excess fat.

If you liked the material, be sure to share it by clicking on the social media buttons (under the article). I will also be very glad if you subscribe to the contact page. You will sometimes look for new recipes for flour dishes.

This recipe is from those times when saury in oil cost 21 kopecks, and sprats could only be bought in Moscow.
Girls in student dormitories especially liked to cook such pancakes. The guys didn’t bother with cooking and ate everything separately and raw - canned food, eggs, flour.
Almost any canned fish is suitable for these pancakes - in oil, in tomato, in its own juice. But sprats do not react very well to heating. I would not recommend switching sprats to this recipe.
The pancakes taste quite pleasant. But nothing earth-shattering - the pancakes are just like pancakes. With the aroma and taste of fish and herbs.
The big plus of this recipe is the speed of preparation.

COMPOUND

1 can of canned fish (net 250g), a bunch of fresh herbs, 2 eggs, 1 tbsp sour cream or mayonnaise, 2~3 tbsp flour

Transfer the fish from the can to a bowl. If the spinal bones are large, then choose them.
Either mash the fish or break it into small pieces.
Finely chop the greens and add to the fish.

Stir in 2 eggs, then sour cream (or mayonnaise) and finally flour.
Heat oil in a frying pan over medium heat.
Spoon portions of fish mixture into the pan.

Fry the first side for 2~3 minutes under the lid, turn over. Fry the second side for ~1.5 minutes without a lid.
Serve hot.

You can also watch:

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Recipes with canned fish: