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Enjoy this story from our archive, originally sent to TT members on .

Dog Tales

Hush puppies with a beignet treatment

We’re not the kind to pass up a beignet. So when Ford Fry offered us the recipe for “beignet style” hush puppies from his new Atlanta restaurant, The Optimist, we were fully at attention. Fry makes them with a corn triple threat of fresh kernels, cornmeal and corn flour, then dusts them with another level of sweetness: confectioners’ sugar. Though they are traditionally a side dish, Fry suggests snacking on them alongside a Salty Dog for a full-circle canine experience—no begging required.

Fresh Corn Hush Puppies

Recipe adapted from Ford Fry, The Optimist, Atlanta, GA

Yield: Serves 6 to 8

Cook Time: 50 minutes

  • INGREDIENTS

    • 2 large ears of corn, kernels cut off and ear discarded (about 2 cups)

    ¾ cup whole milk

    2½ tablespoons unsalted butter

    1½ cups bread flour

    3 large eggs

    ⅔ cup cornmeal

    1 tablespoon corn flour

    1 tablespoon granulated sugar 

    1 tablespoon kosher salt

    1 medium scallion, finely chopped

    1½ tablespoons finely chopped parsley

    3 cups vegetable oil

    Confectioners’ sugar

DIRECTIONS

1. In a medium saucepan set over medium-high heat, bring the corn kernels, whole milk and butter to a boil.

2. Whisk in the bread flour and, mixing constantly, add the eggs one at a time. Whisk in the cornmeal, corn flour, sugar and salt, then stir in the scallion and parsley.

3. In a large saucepan set over medium-high heat, bring the oil to 360°. Use a tablespoon to measure out 1 tablespoon of the hush-puppies mixture; fry in batches, about 10 tablespoons at a time, until golden brown, 8 to 10 minutes. Use a frying spider or slotted spoon to transfer to a paper-towel-lined rack. Dust with confectioners’ sugar and serve immediately.
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About The Chef

Ford Fry opened his first restaurant, JCT. Kitchen & Bar, in Atlanta in 2007. In 2011, he opened No. 246 in Decatur, Georgia, quickly followed by his newest spot, The Optimist, in Atlanta. Fry is also the founder of the JCT. Kitchen & Bar Attack of the Killer Tomato Festival.

914 Howell Mill Rd., Atlanta, GA; 404-477-6260 or optimistoysterbar.tumblr.com
Go to The Optimist's Website