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Ham and Corn Beignets

By: DJFoodie  
"These deep fried fritters are amazing! They may sound a little different, but they are remarkably easy to make and will take you way down South. Serve with cayenne butter (melted butter with some cayenne added), or with cayenne aioli (mayonnaise with fresh garlic and cayenne pepper in it). Try garnishing with thinly sliced green onions. Enjoy!"

Rating: This weblink has been rated 7 times with an average star rating of 4.9 Read Reviews (6)

Rate/Review | 1,980 people have saved this

Prep Time:
15 Min
Cook Time:
15 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 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

Directions

  1. In a large heavy pot, preheat the vegetable oil to between 350 degrees F (175 degrees C) and 375 degrees F (190 degrees C).
  2. 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.
  3. 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.
  4. 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.

Footnotes

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 556 | Total Fat: 32.6g | Cholesterol: 128mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 23, 2009 by Lexan 
Used frozen corn (February in Jersey is not corn season!), and added some very sharp white... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 30, 2006 by NANCYSELL123 
I made these last night as a side dish to go with jambalaya and gumbo....these were great,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 12, 2009 by Pamnz 
Really good. Took them as an appetiser to a shared dinner. I think it may have been because... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 28, 2008 by Grace 
These were fantastic. They fry up quick and they taste great with cocktail sauce or maple... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 25, 2005 by TINKAVIKING 
I have not tried this yet, but wanted to say I have tried similiar fritters. Lets face it,... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 15, 2006 by Rhonda Brock Fuller 
Very good!!! MORE

 
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