Indulge in a culinary journey with our delectable Sweet Corn Beignets with Bacon Sugar Dust, where crispy, golden-brown beignets meet the savory embrace of bacon and the sweet temptation of sugar dust. These bite-sized wonders are a harmonious blend of flavors and textures, sure to tantalize your taste buds.
Accompanying the Sweet Corn Beignets is a symphony of complementary recipes, each adding a unique dimension to your culinary experience. Dive into the irresistible Bacon Jam, a sweet and smoky spread that elevates any dish with its rich bacon flavor. Experience the tangy delight of Pickled Red Onions, adding a pop of color and acidity to your beignets. And for a refreshing accompaniment, whip up a batch of Cucumber-Radish Salad, offering a crisp and refreshing contrast to the beignets' warmth.
Embark on this culinary adventure, where each recipe harmonizes to create a memorable dining experience. Whether you're hosting a brunch, seeking a delightful snack, or simply craving a taste of the extraordinary, these recipes will satisfy your cravings and leave you wanting more. So, gather your ingredients, prepare your taste buds, and let's embark on a journey of culinary bliss.
SWEETCORN BEIGNETS
Serve these crunchy snacks as a canapé with salsa for dipping, or as a side dish with steak or roast chicken. They also make a great brunch dish with eggs, bacon or avocado
Provided by Tom Kerridge
Categories Snack, Starter
Time 35m
Yield makes 20
Number Of Ingredients 17
Steps:
- First, make the salsa. Heat the oil in a frying pan over a medium-high heat and fry the courgettes for about 3 mins until lightly coloured. Remove from the pan and mix with the chilli, garlic, tomato and coriander while the courgettes are still hot. Leave to cool, then finish with the lime juice and some seasoning. Set aside.
- In a food processor, whizz a third of the corn kernels to a purée. Transfer to a large bowl and combine with the tapioca, polenta, bicarb, spices and some seasoning, then whisk in the cider. Tip in the remaining sweetcorn and give everything a stir to make a batter.
- Heat a deep-fat fryer to 180C or until a piece of bread browns in 20 secs, or fill a large, heavy-based saucepan with oil. Working in batches, deep-fry large spoonfuls of the batter for 1-2 mins or until golden, then remove with a slotted spoon onto a baking tray lined with kitchen paper. Sprinkle with flaky sea salt and serve with the salsa. For more info on deep-frying safely, see our guide.
Nutrition Facts : Calories 124 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
HAM 'N' CORN FRITTERS
This old-fashioned recipe's pretty golden fritters are a perfect addition to any down-home brunch. You'll be amazed at how quickly they disappear. -Nelda Cronbaugh, Belle Plaine, Iowa
Provided by Taste of Home
Time 35m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- Separate eggs; let stand at room temperature for 30 minutes. In a large bowl, beat egg yolks until slightly thickened. Beat in milk. Combine the flour, sugar, baking powder, salt and pepper; add to yolk mixture and mix well. Stir in corn and ham. , In a small bowl, beat egg whites on high speed until stiff peaks form. Fold into the corn mixture., In an electric skillet or a deep-fat fryer, heat oil to 375°. Drop batter by heaping tablespoonfuls, a few at a time, into hot oil. Fry until golden brown, about 1 minute on each side, turning with a slotted spoon. Drain on paper towels.
Nutrition Facts : Calories 70 calories, Fat 4g fat (0 saturated fat), Cholesterol 19mg cholesterol, Sodium 168mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
BEIGNETS WITH RASPBERRY SAUCE
Provided by Kardea Brown
Time 3h
Yield 20 beignets
Number Of Ingredients 13
Steps:
- For the beignets: Whisk together the flour, sugar, salt and yeast in a large bowl until completely combined.
- Whisk together the milk, water and egg in the bowl of a stand mixer until well combined. Add the dry ingredients. Fit the mixer with a dough hook and mix on low speed until a soft and sticky dough has formed, about 2 minutes. Add the shortening and mix on medium speed until the dough is smooth and starts to climb up the hook, about 8 minutes.
- Lightly oil a large bowl. Remove the dough from the mixing bowl, gently shape into a ball and place seam-side down in the bowl. Cover the bowl with plastic wrap and let rise in a warm place until doubled in size, 1 to 2 hours, depending on the temperature of the room.
- For the raspberry syrup: Meanwhile, combine the raspberries, sugar, lemon juice and 3/4 cup water in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat and simmer, stirring occasionally, for 5 minutes. Strain the mixture through a mesh strainer, pressing down on the berries with a rubber spatula to extract all the juice. Pour the mixture back into the saucepan and simmer over medium heat until slightly thickened, about 10 minutes. Remove from the heat and let cool to room temperature before using.
- When the dough is ready, turn it out onto a floured work surface. Flour your hands and gently press the dough into a rectangle. Lightly flour the surface of the dough and a rolling pin, then roll the dough into an 8-by-10-inch rectangle. Using a floured bench scraper or chef's knife, cut the dough into twenty 2-inch squares. Let the squares rest for 10 minutes.
- Meanwhile, pour enough oil into a large Dutch oven to come 2 inches up the sides. Clip a deep-fry thermometer to the pot and heat over medium-high heat until the thermometer reaches 360 degrees F.
- Working in batches, fry the dough squares, turning once and adjusting the heat to maintain temperature, until golden brown, about 2 minutes. Transfer to a clean wire rack set over a rimmed baking sheet to drain.
- Pile the beignets on a serving platter, dust with the confectioners' sugar, and drizzle with some raspberry syrup. Serve warm with the extra syrup on the side.
Tips:
- Use fresh, sweet corn for the best flavor.
- Be sure to drain the corn well before adding it to the batter.
- Don't overmix the batter. Overmixing will make the beignets tough.
- Heat the oil to the correct temperature before frying the beignets. If the oil is too hot, the beignets will brown too quickly and be undercooked on the inside.
- Fry the beignets in small batches so that they don't crowd the pan and cook evenly.
- Drain the beignets on paper towels to remove any excess oil.
- Serve the beignets hot with bacon sugar dust and your favorite dipping sauce.
Conclusion:
Sweet corn beignets are a delicious and easy-to-make treat that can be enjoyed for breakfast, brunch, or dessert. With their crispy exterior and fluffy interior, these beignets are sure to be a hit with everyone who tries them. So next time you're looking for a fun and festive treat, give sweet corn beignets a try!
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