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!

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Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

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.

Nutrition Facts

554 calories; protein 16.9g; carbohydrates 50g; fat 32.6g; cholesterol 114.4mg; sodium 1500.9mg. Full Nutrition
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Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/23/2009
Used frozen corn (February in Jersey is not corn season!) and added some very sharp white cheddar diced very fine. Cut back on the cayenne a bit but it was still plenty. Maybe because I didn't thaw the corn the batter came out thicker but I used a small ice cream scoop to pop them in the fryer. Wow! Lots of flavor pretty easy recipe and reheated in a hot oven like a charm. Will make again and again. Read More
(40)

Most helpful critical review

Rating: 3 stars
02/17/2010
3 stars because they are way easy and taste alright... they definitely change into a different texture after the first day. Out of the oil they're crispy the next day they are chewy. They definitely need more flavor in my opinion. I added cheese half way through because I thought they were bland and that made a big difference. I had also made an artichoke dip and they taste good dipped in that also. They taste like "hush puppies." This made a huge batch and I finally threw the last of them away. We aren't really crazy about fried foods and didn't like the greasy feel. I won't make these again. It needs a little more "something." Overall okay easy recipe. Just wasn't our taste. Read More
(5)
21 Ratings
  • 5 star values: 11
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
02/23/2009
Used frozen corn (February in Jersey is not corn season!) and added some very sharp white cheddar diced very fine. Cut back on the cayenne a bit but it was still plenty. Maybe because I didn't thaw the corn the batter came out thicker but I used a small ice cream scoop to pop them in the fryer. Wow! Lots of flavor pretty easy recipe and reheated in a hot oven like a charm. Will make again and again. Read More
(40)
Rating: 5 stars
01/19/2010
I have not stopped making these since downloading them a month ago! Everybody loves them. I added 3/4 cup cheddar cheese and halved the cayenne pepper after the first batch. Firm favourite now! Read More
(22)
Rating: 5 stars
01/30/2006
I made these last night as a side dish to go with jambalaya and gumbo....these were great lots of rave reviews from my guests! They were fairly easy to make and I will definitely make them again. Thanks for a fabulous recipe! Read More
(19)
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Rating: 5 stars
01/12/2009
Really good. Took them as an appetiser to a shared dinner. I think it may have been because they were quite a dry mix but they didn't go soggy. The corn was a bit volatile while cooking so there were a few pops. I made them bite sized and we had them cold with a fresh tomato salsa. Very nice!! Read More
(14)
Rating: 4 stars
08/29/2011
This was really good! I made it as close to the recipe as I could. The only changes I had to make were I used 1/2 c re-hydrated minced onion (my red onion was well past it's prime) and only 1/2 T cayenne pepper (learned from a previous experience that 1 T is WAY to much for my family). The ham and corn had a nice sweet contrast to the savory spice of the dough. Keeping the oil at temp is important to avoid a dense beignet. (funny I didn't know beignet was French for fritter or fried dough. I looked it up since the first thing my hubby said was "That's a fritter."). I used a cookie scoop to drop it into the oil and found that the more horizontal I could get the scoop the better the batter came out. This is going to make a big batch for my family of 4 so I'm going to try to freeze the cooked ones and reheat in the oven and see how that turns out. UPDATE: Freezing them turned out great. Thaw in fridge and bake at 350 until warmed through and crispy. Will make again possibly with crab meat in 1/2 batch and andoulle in the other (sans pepper for this). Now to find a great dipping sauce. Read More
(10)
Rating: 5 stars
08/28/2008
These were fantastic. They fry up quick and they taste great with cocktail sauce or maple syrup. I'm sure they're excellent when done exactly as directed but I have to admit I used canned corn and 'lunchmeat' ham. STILL fabulous and completely foolproof. Read More
(10)
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Rating: 5 stars
03/25/2005
I have not tried this yet but wanted to say I have tried similiar fritters. Lets face it most anything fried is good right? Try with a cheddar sauce. I will let you know the general opinion of these when I am through making them.... Happy frying! Read More
(6)
Rating: 3 stars
02/17/2010
3 stars because they are way easy and taste alright... they definitely change into a different texture after the first day. Out of the oil they're crispy the next day they are chewy. They definitely need more flavor in my opinion. I added cheese half way through because I thought they were bland and that made a big difference. I had also made an artichoke dip and they taste good dipped in that also. They taste like "hush puppies." This made a huge batch and I finally threw the last of them away. We aren't really crazy about fried foods and didn't like the greasy feel. I won't make these again. It needs a little more "something." Overall okay easy recipe. Just wasn't our taste. Read More
(5)
Rating: 5 stars
03/23/2010
So so delicious!!!! I followed the recipe exactly but used Canadian bacon instead of ham. Everyone raved about them! I made a Cajun dipping sauce that was the perfect compliment. Read More
(5)
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