Andouille Sausage Corn Fritters
Serves: 2
Rowena Kautzer
1 January 1970
Based on User reviews:
52
Spice
49
Sweetness
52
Sourness
40
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
2 cups
All-Purpose Flour1 tbsp
Baking Powder1 pinch
Cayenne1 tsp
Paprika (smoked)1 tsp
Kosher Salt1 pinch
Cracked Black Pepper1 cup
Sugar1.5 cups
Corn Kernel (frozen, thawed)2
Eggs1 cup
Whole Milk1 tbsp
Thyme Leaves (chopped fresh)1 cup
Butter (melted)3 tbsps
Canola OilDirections:
1
In a large bowl, whisk together the flour, baking powder, cayenne, paprika, salt, pepper and sugar
2
Add the sausage, corn, eggs, milk and thyme
3
Stir in the melted butter and combine well
4
In a large skillet over medium-high heat, add the canola oil and evenly coat the pan
5
Ladle 2 to 3 ounces of batter into the pan and shape into a mini pancake
6
Repeat to fill the pan
7
Cook for 2 minutes before flipping and cooking the other side
8
Repeat with remaining batter
9
Transfer to a serving platter and serve