Andouille sausage sweetcorn fritters

  • Preparation Time15 mins
  • Cooking Time8 mins
  • Serves8
  • DifficultyEasy
250g plain flour
1 tbsp baking powder
Pinch cayenne
1 tsp smoked paprika
1 tsp salt
Pinch cracked black pepper
50g sugar
50g finely diced andouille sausage
150g frozen sweetcorn kernels, thawed
2 eggs
240ml full fat milk
1 tbsp chopped fresh thyme leaves
115g butter, melted
3 tbsp vegetable oil
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.

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