Ham and Corn Beignets recipe

8 servings

2 quarts vegetable oil for frying

4 ears fresh corn

4 eggs

3/4 cup milk

10 ounces diced cooked ham

1 tablespoon cayenne pepper

1/2 cup finely diced red onion

1 tablespoon salt

3 cups all-purpose flour

1 tablespoon baking powder

In a large heavy pot, preheat the vegetable oil to between 350 degrees F (175 degrees C) and 375 degrees F (190 degrees C).

Shuck, wash and dry the corn.

Using a sharp knife, shave the ears of corn into a medium sized bowl.

Using a cheese grater, scrape any remaining corn and juice into the bowl with the kernels.

Discard the scraped cobs.

In a mixing bowl, whisk together the eggs and milk.

Combine the corn, ham, cayenne pepper, red onion, salt, flour and baking powder with the egg and milk mixture.

Whisk until a firm batter has formed.

Slowly drop rounded tablespoonfuls of the batter into the hot oil one at a time.

The drops should form a loose layer on the top of the oil.

Fry until the drops of batter are dark golden brown.

Remove the beignets from the oil and place them on a towel.

Check that they are cooked all the way through.

If the centers are doughy, lower the heat of the oil and fry the beignets again for 2 or 3 minutes.

Repeat this step until all the batter has been used.