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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