Corn Crisps

By courtneyepowell

Ingredients

• 1/2 c flour
• 1 t kosher salt, plus more for sprinkling
• 3/4 t baking powder
• 1/2 t cumin
• 1/4 t sugar
• 1/4 t cayenne pepper
• 1 large egg
• 1/4 c milk
• 1 T unsalted butter, melted
• 1 1/2 c frozen corn kernels
• 1/4 c finely chopped scallions
• canola oil

Preparation

Step 1

In a large bowl combine the flour, salt, baking powder, cumin, sugar and cayenne. In a med 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-in up the sides of the pan) and heat 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 med-high heat until they are golden, about 2-3 mins. Turn them over and fry them until the other side is golden, about 2 mins more. Transfer the crisps to a paper towel-lined sheet pan, sprinkling them immediately with a bit of salt. Repeat with the remaining batter.

Can make a few hours ahead of time and stored in a single layer, on a covered baking sheet at room temp. To reheat the crisps, simply remove their cover and slide into the oven at 400 for 5-7 mins.