- Level: Easy
- Total: 23 min
- Prep: 15 min
- Cook: 8 min
- Yield: about 8 fritters
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.
