Corn Chips Recipe - Cooking Index
Corn Chips Recipe - Cooking Index
| 1 cup | 237ml | Warm - (100F.) water |
| 1 | Egg yolk | |
| 1 teaspoon | 5ml | Salt |
| 3/4 cup | 177ml | Masa harina - or as needed |
| 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 375F.
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.
Source:
CHERYL BAUGHMAN, Greater Baton Rouge Industrial Managers
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