I saw these in "family fun" magazine and had to try. We all LOVE corn and these looked like the best bite-sized side for any meal!
CORN CRISPS
1/2 cup flour
1 tsp kosher salt, plus more for sprinkling
3/4 tsp baking powder
1/2 tsp cumin
1/4 tsp sugar
1/8 tsp cayenne pepper [optional]
1 large egg
1/4 cup milk
1 T [tablespoon] unsalted butter, melted
1-1/2 cups can or frozen corn, thawed if frozen [I think it could do with MORE corn, so try adding 2 cups]
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, sprinkling them immediately with a bit of salt. [this can be taken out--it was pretty salty with the sprinkled salt on top, in my opinion]
- Repeat with the remaining batter.
These were so yummy! Thanks for sharing the recipe.
ReplyDeletePining this for tomorrow breakfast!
ReplyDeleteThese look great. I have got to try them. Pinning this.
ReplyDeleteI have been looking for a corn recipe for a few days now ever since my daughter got an old copy of Silly SYmphony's old version of The Wise Little Hen. This is a cartoon featuring Donald Duck but the main story revolved around the Mother Hen and how she taught her chicks to be industrious.They all worked in the field to get a good harvest of corn and shared a wonderful corn banquet afterwards. My 2 year old will be smiling when I serve this for breakfast...Mom, this is just what the Wise little hen and her chicks had. Thanks for this post!
ReplyDeleteRepin! Great recipe!
ReplyDelete- Sheila Piala
Repin! Great recipe!
ReplyDelete- Sheila Piala
Have you tried this baked? I wonder....
ReplyDeleteDid you try it baked? I would like to know...
DeleteThese sound so good. I'd add some jalapeño. Yum.
ReplyDeleteI am going to try this with cornmeal.
ReplyDeleteI tried your suggestion of 2 cups of corn & someone else's curiosity about baking them, and they turned out great! I sprayed a muffin tin & spooned a small amount of batter into 10 of the 12 cups to yield a thinner 1/2 inch 'muffin'. Baked at 400F for 30 minutes until golden brown. We loved them with a pot of chili. Thanks!
ReplyDeleteThese are great made in a waffle iron too. Spray iron lightly with non-stick spray and just drop a tablespoon or so in the center of the grid (don't fill the whole thing) to keep them bite sized. (I also agree it needs 2 cups of corn.)
ReplyDeleteI added about a quarter cup chopped cilantro... so good!
ReplyDeleteJust made these so easy. I put in 2 cups of corn and baked them in my mini muffin tin at 400 for 18 min. Delish
ReplyDeleteMade these today while it was all icy outside and they really hit the spot. Even my husband enjoyed til he was full. With the left overs he wants us to put cheese on them and warm them in the oven. Can't wait to see how that tastes. :) Thank you for this wonderful recipe..!!
ReplyDeleteThese are amazing, thank you! I left out the cayenne pepper & scallions to keep them kid friendly and the were SO good. I would definitely do them with the cayenne pepper & the scallions if it was just me and the hubby eating them though. I also did the 2 cups of corn (used frozen, but cooked it first).
ReplyDeleteOh wow! I go to Family Fun's website all of the time for crafts & recipes. Not sure how I missed this one so long ago! No matter! I have it now, thank YOU very much! So...here's what I did.....I did bake....I also {insert gasp here} used 2 cups of canned corn. I didn't use the cumin....just not a fan. And then....I whipped up some honey butter! And Ohmiword....I ham stopping myself from eating the whole darn sheet of them. Thanks for ressurecting this yumminess! You will make my family and friends very happy tonight.
ReplyDeleteOMG these were good!!
ReplyDeletemy dad would make corn fritters when I was a kud. gonna try these with my kids. thanks
ReplyDeleteIt says a T of butter. What does a T mean?
ReplyDeleteT means tablespoon. I was wondering if anyone would be able to tell me if I could use an egg substitute. Like applesauce or something else. I'm very allergic to eggs but want to try these so badly!
ReplyDeleteMade these tonight, DELICIOUS!! Definitely a keeper recipe. We're watching our fat calories so I left out the melted butter and pan fried them with Pam spray. OMG delicious! Thanks for sharing :)
ReplyDeleteso my brilliant self started making this recipe and I got to the point where you are supposed to fold the corn in. I go to the pantry to get some canned corn and OOPS, No corn to be had anywhere in the house. No idea how that happened as I always have it around. I will have to try this recipe another time!
ReplyDeleteMy mom used to make these all the time when we were little! If you leave out the cumin, cayenne, and scallions they taste FABULOUS with maple syrup. I know, it sounds crazy, but try it...your mind will be blown :)
ReplyDeleteOh, these sound yummy! Will have to try both frying and baking.
ReplyDeleteThese sound fabulous! I'd like to know how many crisps this recipe makes. I am making them for a party and don't know how many batches to make.
ReplyDeleteIs the canned corn supposed to be drained?
ReplyDeleteCan another type of flour be substituted for gluten free? This looks so good!
ReplyDeleteMade this with dinner tonight. Everyone loved them. I added a little more sugar and a dash of pepper. Didn't have scallions so used onions. I think I'm gonna add a dash of garlic powder when I make them again tomorrow night!
ReplyDeleteHow many does this make?
ReplyDeleteI can't believe I found this recipe! My mother passed away 5 years ago and she used to make these. Now I can recreate. I don't think she used the cayenne or cumin. But I know we used syrup. Will try. Thank you so much
ReplyDeleteMy mom used to make these, but without the spices. She served them with butter and maple syrup, and they were delicious.
ReplyDeleteI made these last night and they were soooo good! We LOVE spice so I added quite a bit more than the recommended amount of cayenne and we still could have used more! So if you're like us, go to town with spices. We also added a sprinkling of cheddar cheese right after they came off the pan. We added extra scallions and sour cream to the top right before eating. I will definitely be making these again! Thanks for the recipe!!
ReplyDeleteI'm excited to make these for my church group this week.
ReplyDeleteHow many corn crisps does this make?
Made these today, they were pretty yummy, definitely will use cornmeal in the next time to give it more corn flavor. I baked them at 400 for 25 minutes. Thanks for the recipe, will make again.
ReplyDeleteDo you know the calorie count?
ReplyDeleteDo you know the calorie count?
ReplyDelete