Corn Crisps

Corn Crisps - made September 2, 2013 from Key Ingredient

I honestly don't know what made me try this recipe.  Maybe because it was corn and it was supposed to be crispy (as the name would have you presume) so I was imagining the corn version of hash browns (for the record, I love hash browns).  So it sounded like a good idea.

Unfortunately, they didn't quite pan out that way.  This was more like cumin pancakes with corn kernels.  Okay, they weren't as unappetizing as that sounds, especially if you like cumin. Plus it was partly my fault because I didn't deep fry them or use very much oil at all so they never did get crisp.  But what really killed it for me was the cumin.  I discovered I don't like cumin and even a 1/2 teaspoon of cumin for a small batch is 3/8 teaspoon too much. Oh well, I guess it's good to try something new, even if I didn't end up liking it.  At least now I know.

1/2 cup flour
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

1. In a large bowl, combine flour, salt, baking powder, cumin, sugar, and cayenne. In a medium bowl, whisk together the egg, milk, and butter.
2. Stir the wet ingredients into the dry until they are just blended. Fold in the corn and scallions. 
3. 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. 
4. Transfer the crisps to a paper towel-lined sheet pan; sprinkle with a little salt if desired.