Corn Crisps

These would be great at summer BBQ where fresh corn from the local farmer's market or out your garden is used....

1/2 cup of flour

1 tsp of kosher salt, plus more for sprinkling

3/4 tsp of baking powder

1/2 tsp cumin

1/4 tsp sugar

1/8 tsp of cayenne pepper

1 large egg

1/4 cup of milk

1 tablespoon of unsalted butter, melted

1-1/2 cups of corn.  You can use frozen or canned, but ensure that the frozen is thawed.  

1/4 cup finely chopped scallions

Canola or Vegetable Oil

In a large bowl, combine flour, salt, baking powder, cumin, sugar, and cayenne pepper.

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 in large nonstick skillet (approximately 1/4" deep of oil in pan) and heat over medium-high until the oil is bubbling.

Drop rounded teaspoons of the batter into the oil.  Fry them in batches over medium heat until they are golden, about 2 to 3 minutes.

Transfer the crisps onto a paper towel-lined sheet pan, sprinkling them immediately with a bit of salt.

Repeat until you have used all the batter.

Optional:  You can add a small dallop of sour cream to the top.

Happy cooking!