Andouille Sausage Corn Fritters

Ingredients

• 0.5 cup andouille sausage diced finely
• 1 tablespoon double-acting baking powder 
• 0.5 cup butter melted
• 3 tablespoons canola oil 
• 1 pinch cayenne 
• 1.5 cups corn kernels frozen thawed
• 2  eggs 
• 2 cups flour all-purpose
• 1 tablespoon thyme leaves fresh chopped
• 1 teaspoon kosher salt 
• 1 pinch cracked pepper black
• 1 teaspoon paprika smoked
• 0.3 cup sugar 
• 1 cup milk whole

Equipment

• bowl
• frying pan
• ladle
• whisk

Directions

1. In a large bowl, whisk together the flour, baking powder, cayenne, paprika, salt, pepper and sugar.
2. Add the sausage, corn, eggs, milk and thyme. Stir in the melted butter and combine well.
3. 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.
4. Transfer to a serving platter and serve.