These cornbread-like doughnuts are best made in late summer when you can cut the corn off the cob yourself. But you can substitute frozen corn out of season as well. I also like to serve these drops with honey butter.
INGREDIENTS
MAKES 25 TO 30 DROP DOUGHNUTS
- 1 batch cake dough of choice
- ¼ cup (40 grams) fine or medium grind cornmeal
- ¼ cup honey
- 1 teaspoon freshly grated lemon zest
- ¼ cup sweet corn
- 1 batch Honey glaze (optional)
DIRECTIONS
• Prepare the chosen dough as directed, replacing ¼ cup of the allpurpose flour with the cornmeal, the sugar specified with the honey,
and the nutmeg specified with the lemon zest. After mixing the wet
ingredients, fold in the corn.
• For rustic drop-style doughnuts, heat the oil to 330 degrees F. Drop
rounded spoonfuls of the batter into the oil and fry until light golden
brown, about 1 minute on each side.
• Let cool slightly before glazing.
