Ingredients
Rice bran oil, for frying
4 ears fresh corn
4 eggs
¾ cup milk
290 g diced cooked ham
1 tsp cayenne pepper
½ cup fine diced red onion
1 tbsp SIDS SALT & PEPPER
3 cups flour
1 tbsp baking powder
Directions
In a large heavy pot, preheat the oil to between 175°C and 190°C.
Shuck, wash and dry the corn. Using a sharp knife, shave the ears of corn into a 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, SIDS SALT & PEPPER, 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 paper towel. Check that they are cooked all the way through. If the centres are doughy, lower the heat of the oil and fry the beignets again for 2-3 minutes. Repeat this step until all the batter has been used.
