Andouille sausage sweetcorn fritters

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

2) In a large skillet over medium-high heat, add the canola oil and evenly coat the pan. Ladle 55-85ml 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.