Photo: Andouille Sausage Corn Fritters Recipe
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- Pinch cayenne
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- Pinch cracked black pepper
- 1/4 cup sugar
- 1/2 cup finely diced andouille sausage
- 1 1/2 cups frozen corn kernels, thawed
- 2 eggs
- 1 cup whole milk
- 1 tablespoon chopped fresh thyme leaves
- 1/2 cup butter, melted
- 3 tablespoons canola oil
Directions
In a large bowl, whisk together the flour, baking powder, cayenne, paprika, salt, pepper and sugar. Add the sausage, corn, eggs, milk and thyme. Stir in the melted butter and combine well.
In a large skillet over medium-high heat, add the canola oil and evenly coat the pan. Ladle 2 to 3 ounces of batter into the pan and shape into a mini pancake. Repeat to fill the pan. Cook for 2 minutes before flipping and cooking the other side. Repeat with remaining batter. Transfer to a serving platter and serve.
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By prettyindian
long island ny
on May 20, 2013
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totally love love this recipe ......this was so good wouldnt change a thing.
By charcreates
Palmyra, NJ
on January 06, 2012
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Served this with a purchased remoulade sauce for a New Year's party. Used turkey sausage due to no pork rules for a few guests. Glad I doubled the recipe. Def a keeper.
By michellekholland
on June 12, 2011
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I made this for my son, Austin 22, to take in his lunch and for a quick breakfast. He loved them! So did I. I added extra sausage(almost double and onions to make them a bit heartier for him. A BIG hit from BIG Daddy again. Thanks so much for all of your recipes.
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