Andouille Sausage Corn Fritters Thursday, May 15, 2014


1 1/2 cups all-purpose flour
½ cup cornmeal
1 TBSP baking powder
Pinch cayenne
1 tsp smoked paprika
1 tsp kosher salt
Pinch cracked black pepper
1/4 cup sugar
1/2 cup finely diced andouille sausage
1 1/2 cups frozen corn kernels, thawed
2 eggs
1 cup whole milk
1/2 cup butter, melted
3 TBSP canola oil


In a large bowl, whisk together the flour, corn meal, baking powder, cayenne, paprika, salt, pepper and sugar. Add the sausage, corn, eggs, and milk. Stir in the melted butter and combine well.

In a large skillet over medium-high heat, add the canola oil and evenly coat the pan. Ladle 2 to 3 ounces of batter into the pan and shape into a mini pancake. Repeat to fill the pan. Cook for 2 minutes before flipping and cooking the other side. Repeat with remaining batter. Transfer to a serving platter and serve.


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