Best Corn Crisps Recipes

Toasted Corn Crisps image

Provided by Ruth Cousineau

Yield Makes 6 dozen crackers

Number Of Ingredients 9

1 cup cornmeal (not stone-ground)
1/4 cup all-purpose flour
1 1/8 teaspoon salt
1 teaspoon baking powder
1 teaspoon sugar
1 large egg
2/3 cup water
1/2 cup olive oil
Equipment: 2 large baking sheets; a small offset spatula

Steps:

Preheat oven to 350°F with rack in middle. Line baking sheets with parchment paper.
Whisk together dry ingredients, then whisk in remaining ingredients.
Form 3 (9-by 4-inch) rectangles on 1 baking sheet: Use 3 tablespoons batter for each one and spread thinly and evenly with offset spatula, spacing rectangles 2 inches apart.
Bake until set, 5 to 6 minutes, then cut each rectangle (on baking sheet) crosswise into 8 strips with a knife. Continue to bake until pale golden, 9 to 12 minutes more. Transfer crisps to a rack to cool.
Spread and bake remaining batter in 2 batches (cool baking sheet first if necessary).
When all crisps are cool, spread out in 1 layer on 2 baking sheets. Bake again, 1 sheet at a time, until deep golden, 8 to 10 minutes. Cool completely.

Corn Crisps Recipe - (4.4/5) image

Provided by á-6954

Number Of Ingredients 12

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 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

Steps:

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.