Recipes for Cornstarch

Ingredients

• 1 cup shredded zucchini
• 1 cup shredded carrots
• 1/2 cup cornstarch (expired but safe)
• 1/4 cup all-purpose flour
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large eggs, lightly beaten
• Vegetable oil, for frying

Instructions

1. Place the shredded zucchini and carrots in a colander and sprinkle with salt. Let them sit for 10 minutes, then squeeze out any excess moisture.
2. In a large bowl, combine the vegetables, cornstarch, flour, onion, garlic, baking powder, salt, and black pepper. Mix well.
3. Add the beaten eggs to the vegetable mixture and stir until everything is well coated.
4. Heat vegetable oil in a large skillet over medium heat.
5. Drop spoonfuls of the vegetable mixture into the hot oil and flatten slightly with the back of the spoon.
6. Fry the fritters for 2-3 minutes per side, or until golden brown and crispy.
7. Transfer the fritters to a paper towel-lined plate to drain excess oil.
8. Serve hot with your favorite dipping sauce.
9. Enjoy!

Ingredients

• 1 cup all-purpose flour
• 1/4 cup slightly expired cornstarch
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 large egg
• 2 tablespoons melted butter

Instructions

1. In a mixing bowl, whisk together the flour, cornstarch, sugar, baking powder, and salt.
2. In a separate bowl, whisk together the milk, egg, and melted butter.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Heat a non-stick pan or griddle over medium heat.
5. Pour 1/4 cup of pancake batter onto the pan for each pancake.
6. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
7. Repeat with the remaining batter.
8. Serve the pancakes warm with your favorite toppings such as maple syrup, fresh fruits, or whipped cream.

Ingredients

• 1 lb chicken tenders
• 1 cup slightly expired cornstarch
• 2 eggs
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Vegetable oil for frying

Instructions

1. In a shallow bowl, mix the cornstarch, salt, black pepper, paprika, garlic powder, and onion powder.
2. In another bowl, beat the eggs.
3. Dip each chicken tender into the beaten eggs, then coat it with the cornstarch mixture, pressing gently to adhere.
4. Heat vegetable oil in a deep skillet over medium heat.
5. Fry the coated chicken tenders in batches until golden brown and cooked through, about 4-5 minutes per side.
6. Transfer the chicken tenders to a paper towel-lined plate to drain excess oil.
7. Serve hot with your favorite dipping sauce.

Ingredients

• 2 cups fresh or frozen berries (your choice)
• 1/4 cup sugar
• 2 tablespoons expired cornstarch (safe to consume)
• 1/4 cup water
• 1 tablespoon lemon juice

Instructions

1. In a saucepan, combine the berries and sugar. Cook over medium heat until the berries release their juices and become soft, about 5 minutes.
2. In a small bowl, whisk together the expired cornstarch and water until smooth.
3. Add the cornstarch mixture to the saucepan and stir well.
4. Continue cooking the sauce, stirring constantly, until it thickens and reaches a desired consistency.
5. Remove the saucepan from heat and stir in the lemon juice.
6. Allow the fruit sauce to cool before serving.
7. Use it as a topping for pancakes, waffles, ice cream, or any other dessert of your choice.
8. Enjoy!