Corn Hush Puppies Beignet Recipe
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.
Recipe adapted from Ford Fry, The Optimist, Atlanta, GA
Fresh Corn Hush Puppies
Check out this fresh corn hush puppies recipe from Ford Fry, chef at The Optimist, in Atlanta, GA.
Servings
6
to 8
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
- In a medium saucepan set over medium-high heat, bring the corn kernels, whole milk and butter to a boil.
- 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.
- 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.