Andouille Sausage Corn Fritters
Ingredients
- 2 cup Flour, all-purpose
- 1 tbsp Baking powder
- 1 pinch Cayenne pepper
- 1 tsp Smoked paprika
- 1 tsp Kosher salt
- 1 pinch Black pepper, cracked
- 1/4 cup Sugar
- 1/2 cup Andouille sausage, finely diced
- 1 1/2 cup Corn, frozen kernels, thawed
- 2 Egg
- 1 cup Milk, whole
- 1 tbsp Thyme, fresh leaves, chopped
- 1/2 cup Butter, melted
- 3 tbsp Canola oil
Directions
- Whisk the flour, baking powder, cayenne, paprika, salt, pepper and sugar in a large bowl. Add the sausage, corn, eggs, milk and thyme, then stir in the melted butter.
- Coat a large skillet with the oil over medium-high heat. Ladle in 2 to 3 ounces of batter per fritter, shaping mini pancakes.
- Cook 2 minutes, flip and cook the other side. Repeat with the remaining batter.