Ingredients
1/3 bunch Mizuna leaves
120 ml Water
5 tbsp Corn
1 large handful Pizza cheese
1 large amount Vegetable oil
Method
Sources
📖
Recipe1M+
dataset
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950F gas pizza oven — Neapolitan pizza in 60 seconds
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Cordierite pizza stone — absorbs moisture for crispy crust
As an Amazon Associate, Foodgeist earns from qualifying purchases.
950F gas pizza oven — Neapolitan pizza in 60 seconds
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Cordierite pizza stone — absorbs moisture for crispy crust
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mix the ingredients in a bowl. you don't need to worry about the lumps so much. wash the mizuna leaves, cut into 2 cm lengths, and drain the excess water. cut the wiener sausages into small pieces, and drain the excess water from the corn. add the step 2 ingredients and cheese into the step 1 bowl, and mix well until the mixture is no longer lumpy. if the batter is too thick, add a little bit of water. heat a large amount of oil in a frying pan. after giving the batter another quick mix, pour 1/2 of it into the pan and shallow-fry by pressing it down. when both sides become crispy, it's ready to be served. addendum: since the water content of the ingredients affects the thickness of the batter, i allowed for excess. please check the consistency of the batter during step 3, and adjust the amount of water as necessary.