A tasty way to use up leftover Pancake batter!
CORN FRITTERS WITH SCALLIONS
canola oil (for frying)
1 recipe Clinton’s Classic Pancakes
1/2 cup fine cornmeal
1/4 teaspoon cayenne pepper
1 bunch scallions (thinly sliced, white and light green parts only)
1 1/2 cups frozen corn (thawed)
Honey (to serve)
Kosher salt (to taste)
Heat 3-4 inches of oil in a large Dutch oven to 360ºF. Line a baking sheet with paper towels.
To the pancake batter, add cornmeal and cayenne and stir to combine. Add scallions and corn kernels and fold until just combined.
Drop the batter by the tablespoon into the fry oil and fry until golden brown and cooked through, about 4 minutes. Remove to the prepared baking sheet and season with salt. Repeat with remaining batter.
Serve with honey.
Tip: The perfect way to use up leftover pancake batter! Use this batter to make apples fritters or crab fritters.