Pagan-Pakwejigan (Wild Nut Bannock)
Pagan-Pakwejigan (Wild Nut Bannock) recipe
Yield
15 small cakesPrep
15 minCook
45 minReady
60 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | pound |
hazelnuts (filberts)
crushed |
|
| 3 | cups |
water
|
|
| ⅔ | cup |
cornstarch
|
|
| 1 ⅓ | teaspoons |
salt
|
|
| 1 | cup |
corn oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 340.2 | g |
hazelnuts (filberts)
crushed |
|
| 7.1E+2 | ml |
water
|
|
| 158 | ml |
cornstarch
|
|
| 6.7 | ml |
salt
|
|
| 237 | ml |
corn oil
|
|
Directions
Boil the nuts in the water until they turn to a mash.
Mix together the flour and salt and add them to the mashed nuts.
Let the mixture thicken for 30 minutes.
Heat the oil in a good saucepan.
Drop the mixture, one tablespoon at a time, into the hot oil.
Fry both sides until golden brown.
