Sausage and Corn Fritters

"This is a variation on a corn fritter recipe to add sausage. As with my other recipes, a small amount of oil is used to keep the calorie count down."
photo by Late Night Gourmet photo by Late Night Gourmet
photo by Late Night Gourmet
photo by Late Night Gourmet photo by Late Night Gourmet
Ready In:




  • Start boiling ear of corn. Alternately, frozen corn can be used instead.
  • Start heating 2 tablespoons of olive oil in a small cooking pot on MEDIUM heat. NOTES: 1) other kinds of oil can be used instead if desired; 2) a small pot will allow less oil to be used: the fritters need to be at least partly immersed in the oil.
  • Pan fry sausage and set aside.
  • Blend cornflour, baking powder, and 1/2 tablespoon of salt in a mixing bowl.
  • Beat egg separately, then combine with ingredients in bowl.
  • Add corn kernels and sausage to the mixture and blend thoroughly.
  • Carefully use a spoon to place spoonfuls of the mixture into the oil. Patty-shaped fritters work best in a shallow pan, but you can make them any size or shape. Don't drop the batter into the oil.
  • The fritters cook very quickly in a shallow pot because they're closer to the heat. Watch the underside of the fritter for browning. The fritter can brown in as little as 30 seconds, depending on how hot the pot is.
  • Carefully flip the fritter over with a fork. Remove from heat when the fritter is browned.
  • Placed finished fritters on a paper towel to remove excess grease.
  • Sprinkle remaining salt on the fritters while still hot.
  • Use a blend of sweet and sour sauce and hot sauce for dipping if desired.

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I have two teenagers who keep things very busy around our house during the daytime. I also work long hours at Ford Motor Company, and I do want to spend time with my family every day. If I try to cook when my kids have their friends over, I'm certain to be interrupted. In other words, my available times for cooking are very limited. I don't want to give up on anything I love - my family, my job, my cooking - so I do most of my cooking after everyone has gone to bed. My wife is a teacher, so this can be very late at night during the summer. Sometimes, I don't get started with my prep work until 12:30 a.m. Am I crazy?? Maybe. I'm also constantly working on healthier ways to prepare food. I deconstruct every recipe I like, and try to make it with healthier ingredients. The big challenge is keeping the food tasty. I believe it's possible to enjoy what you eat and still be healthy. I lost 15 pounds in 6 months largely by preparing my own food (and exercising). If I didn't keep such loony hours, I'd call myself "The Healthy Gourmet".
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