Andouille Sausage Corn Fritters
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Andouille Sausage Corn Fritters
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READY IN:13mins |
SERVES:8 |
YIELD:8 fritters |
UNITS:US |
Ingredients Nutrition
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 pinch cayenne
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1 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 leave
- 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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Andouille Sausage Corn Fritters