Fresh Corn Hush Puppies

By stancec44

From the Optimist, Atlanta, GA

Ingredients

• 2 large ears of corn, kernels cut off and ear discarded (about 2 cups)
• 3/4 cup whole milk
• 2 1/2 tablespoons unsalted butter
• 1 1/2 cups bread flour
• 3 large eggs
• 2/3 cup cornmeal
• 1 tablespoon corn flour
• 1 tablespoon granulated sugar
• 1 tablespoon kosher salt
• 1 medium scallion, finely chopped
• 1 1/2 tablespoons finely chopped parsley
• 3 cups vegetable oil
• Confectioners’ sugar

Details

Servings 6

Preparation

Step 1

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.