Hands-on Time: 20 minutes
Total Time: 30 minutes
Makes: About 18
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. To reheat the crisps, simply remove their cover and slide them into the oven at 400° for 5 to 7 minutes.
by Kathy Farrell-Kingsley and Laraine Perri | Photograph by Laura Johansen
What you'll need
- 1/2 cup flour
- 1 teaspoon kosher salt, plus more for sprinkling
- 3/4 teaspoon baking powder
- 1/2 teaspoon cumin
- 1/4 teaspoon sugar
- 1/8 teaspoon cayenne pepper
- 1 large egg
- 1/4 cup milk
- 1 tablespoon unsalted butter, melted
- 1 1/2 cups 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)
- 1/4 cup finely chopped scallions
- canola or vegetable oil
How to make it
- 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.
Per serving (1 crisp) Calories 68, Total Fat 5 g (8%), Saturated Fat 0.8 g (4%), Cholesterol 12 mg (4%), Sodium 113 mg (5%), Total Carbohydrate 5 g (2%), Fiber 0.4 g (1%), Sugars 0.8 g, Protein 1 g (2%)