Celery leaf tortillas
By RyanCronin
Celery is a common food, but most people will discard celery leaves. The first time I wanted to make this dish was because I thought that the golden cornmeal and the green celery leaves matched the color of them. I didn't expect it to taste very good when it was made. The practice is also very simple.
Recipe Recommendations
- cornmeal a bowl
- white flour a bowl
- water a bowl
- baking powder a little
- oil appropriate amount
- salt a little
- sugar two tablespoons
- salty and sweet
- fried
- ten minutes
- simple
Steps for Celery leaf tortillas
1
Add water to corn flour and white flour, and stir evenly. The viscosity is moderate, thinner than steamed buns and thicker than porridge. After mixing the batter, let it rest for a period of time to fully soak the cornmeal and the water will seep out slightly.
2
Chop the celery leaves, not too crushed.
3
Put celery into the batter, then add salt and sugar. People who like sweet taste can put more sugar, and those who like soft taste can add some baking powder.
4
Heat the pan with a little oil, remove a spoonful of batter into the pan, smooth it slightly, and fry slowly over low heat. When the cornmeal on the front side is slightly dry, turn over and continue frying. Because cornmeal eats oil, you can sprinkle it with some oil during the production process and slowly fry it until it is done.
5
You can also pour in a little cold water, cover, and steam the cornmeal.