Corn Chips
Description
This International appetizer features Warm (100 F.) water, Yolk, Salt, Masa harina, or as needed. The flavors come together beautifully. Ideal for parties, potlucks, or as a starter before the main course. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
-
Corn oil for frying In a mixing bowl,
-
whisk the water, egg yolk and salt together until thoroughly mixed.
-
Gradually add enough masa to make a soft dough, just stiff enough not to stick to your fingers.
-
In a heavy skillet, deep fryer, or elec.
-
skillet preheat oil to at least 375 F (191&# 194;°C).
-
Fit a cookie press or pastry bag with the plate or tip designed to
-
make a flat, ribbed
-
shape and
-
fill it with the masa dough.
-
Press out into the hot oil a few short lengths of dough, enough to
-
cover only about half the surface of the oil.
-
Fry ribbons turning once, just until golden brown.
-
Remove with slotted spoon or skimmer and drain on paper towels.
-
Serve chips while still warm, or cool completely and store airtight.
-
To serve chips after storage, freshen briefly in warm oven.
-
Will keep for up to one week.
-
Masa flour, made from specially processed corn, has a taste all its own.
-
Cornmeal CANNOT be substituted.
-
Chips can be made in double or triple batches and are so quick they can be made on very short notice
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 40.2kcal
- % Daily Value *
- Total Fat 3.3g6%
- Saturated Fat 0.9g5%
- Cholesterol 135.0mg45%
- Sodium 4882.1mg204%
- Total Carbohydrate 0.5g1%
- Dietary Fiber 0.0g0%
- Sugars 0.5g
- Protein 2.0g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
100, appetizer, baking, chips, corn, frying, harina, international, masa, needed, salt, title, vegan, warm, water, yolk
