Hands-on Time: 20 minutes
Total Time: 30 minutes
Makes: About 18
In a large bowl, combine the 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 into a large nonstick skillet (it should come about 1/4 inch up the sides of the pan) and heat it until the oil is shimmering. For each crisp, drop a slightly rounded tablespoon of batter into the oil, flattening it slightly with the back of the spoon.
Fry them in batches over medium-high heat until they are golden, about 2 to 3 minutes. Turn them over and fry them until the other side is golden, about 2 minutes more. Transfer the crisps to a paper towel–lined sheet pan, sprinkling them immediately with a bit of salt. Repeat with the remaining batter.
Per serving (1 crisp) Calories 68, Total Fat 5 g (8%), Saturated Fat 0.8 g (4%), Cholesterol 12 mg (4%), Sodium 113 mg (5%), Total Carbohydrate 5 g (2%), Fiber 0.4 g (1%), Sugars 0.8 g, Protein 1 g (2%)