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Perhaps renamed to savory pangolin pancakes but don't these just look so golden and delicious from the kitchens of  chrismukkah

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* Which, yes, I fully realize they look like pancakes instead - this is because pangolins and deep frying do not mix well together at all XD

Still they came out rather tasty with a few tweaks - recipe from https://www.projectfoodie.com and more specifically here - http://www.mercurynews.com/ci_6804787

To make:

Serves 6-8

3/4 cup flour (OR if you are following gluten-free, use ground corn flour - sometimes known as "masa", or maybe a mix between corn flour and polenta - which is a coarser ground corn :B)

2 teaspoons sugar

1 to 2 teaspoons chili powder, optional (used 1 tsp. red chili flakes)

Salt and pepper as needed

3 ears corn, plus corn milk if available (see Note), OR 2 cups corn kernels
(I actually had three ears of leftover cooked corn on the cob that I sliced right off)

3 tablespoons diced red or green bell pepper, optional (used 3 Italian sweets picked from the garden)

Handful of fresh picked chives, finely chopped

2 large eggs, lightly beaten

1/2 cup water + 1-2 tablespoons water (I found that the batter wasn't loose enough)

1/2 cup grated Cheddar (and you do not have to be limited by this either - try different cheeses! - and if you are lactose intolerant, use the soy cheese instead!)

2 tablespoons melted butter

Vegetable oil for pan frying - SKIPPED

Stir together flour, sugar, chili powder, if using, salt, and pepper in a mixing bowl. Set aside.

Combine corn and corn milk, if available, bell pepper, if using, eggs, water and cheese in a bowl. Add to flour mixture all at once. Stir just until batter is evenly moistened. Stir in melted butter.

[ Pour oil into large skillet to a depth of 1/4 inch. Heat over medium heat until it registers 350 degrees on a deep-frying thermometer. Using a serving spoon and working in batches to avoid crowding, drop spoonful of batter into the hot oil. You will make about 16 fritters in all. Pan fry on the first side until golden brown and crisp, about 2 minutes. Turn once and fry until golden brown on the second side, 2 minutes more. Drain fritters on absorbent towels and season with salt. If needed, you can keep the first batches of fritters warm in an oven at 200 degrees while you finish frying the rest. Serve at once. ]

...Now - please keep in mind that I skipped all of this, because as I said, frying and myself do not mix well at all. Instead - I treated it, and cooked it just as you would a regular pancake - and they only need about 2 minutes per side until they get good and brown, then just plate and serve!

Note: When fresh corn on the cob is available, cut kernels from ears of corn and then scrape the cobs with a table knife to release all the milk. Catch this milk in a bowl and add to the batter.

And served with something I've always wanted to make - Romesco sauce, which is up next! Romesco Sauce recipe is here.

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Allergy warning – recipe contains dairy & egg products