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

1. 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.
2. 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.
3. 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.

Nutritional Information
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%)
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