Fried Corn Cakes with Piloncillo
Delicious fried gorditas, soft on the inside and crispy on the outside, bathed in piloncillo and cinnamon. An irresistible Mexican craving!
30 min6 servingsMediumMexican
298kcal / serving
3.6 gprotein
43.7 gcarbs
12.9 gfat
Ingredients
- 2 cups Nixtamalized corn dough
- ½ cup Mexican crema or sour cream
- 2 tablespoons Granulated sugar
- ½ teaspoon Salt
- 3 cups (for frying) Vegetable oil
- 1 cone (for coating) Grated piloncillo
- 1 teaspoon (for coating) Ground cinnamon
Directions
- Mix the corn dough with the crema, sugar, and salt until a smooth dough forms.
- Form balls and flatten them to create thick discs.
- Heat the oil in a pot over medium-high heat.
- Fry the gorditas on both sides until golden brown and crispy.
- Drain excess oil and immediately coat them in grated piloncillo and cinnamon.
In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.
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