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Corn Crisps Recipe
These sweet, bite-size appetizers can be made a few hours ahead of time and stored, in a single layer, on a covered baking sheet at room temperature.
tsp kosher salt, plus more for spinkling
tsp baking powder
tsp cayenne pepper
tbs unsalted butter, melted
cup fresh or frozen corn kernels (about 3 ears, if using fresh corn; after the kernels are removed from the cob, precook them in the microwave for 3 minutes)
cup finely chopped scallions
canola or vegetable oil
In a large bowl, combine the flour, salt, baking powder, cumin, sugar, and cayenne. In a medium bowl, whisk together the egg, milk, and butter. Stir the wet ingredients into the dry until they are just blended. Fold in the corn and scallions.
Pour oil into a large nonstick skillet (it should come about 1/4 inch up the sides of the pan) and heat it until the oil is shimmering. For each crisp, drop a slightly rounded tablespoon of batter into the oil, flattening it slightly with the back of the spoon Fry them in batches over medium-high heat until they are golden, about 2 to 3 minutes. Turn them over and fry them until the other side is golden, about 2 minutes more. Transfer the crisps to a paper towel-lined sheet pan, sprinkling them immediately with a bit of salt. Repeat with the remaining batter.
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