1 teaspoon salt
3/4 teaspoon baking powder
1/2 teaspoon cumin
1/4 teaspoon sugar
1/8 teaspoon cayenne pepper, optional
1 large egg
1/4 cup milk
1 tablespoon unsalted butter, melted
1 1/2 cups canned or frozen corn, thawed if frozen
1/4 cup finely chopped scallions
canola or vegetable oil
- In a large bowl, combine 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 in large nonstick skillet [until it come up 1/4 inch on the sides] and heat over medium-high heat until the oil is shimmering. For each crisp, drop a slightly rounded tablespoon of batter into the oil. Fry them in batches over medium-high heat until they are golden, about 2 to 3 minutes.
- Transfer the crisps to a paper towel-lined sheet pan; sprinkle with a little salt if desired.