These crispy golden corners are a favorite of southern summer

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Why does it work

Mixing the corn with onion and egg creates enough liquid to bind the dough and eliminates the need for additional dairy products such as buttermilk.
The folding in the remaining whole core keeps them intact and adds sweetness and texture in the donuts.

Fresh corn is one of these ingredients that announce the summer the moment they bite into it – with every bite that with the ingredients, juicy, and core that fall off the cob. In this recipe, these seeds are transformed into donuts that are invited to the golden, audibly crispy and with sugar corn taste.

Maisscraps appear all over the world and appear everywhere from American cooking parts to cafés in New Zealand, where Sweetcorn donuts are a staple for breakfast. In Thailand, Death Man Khao Pod Are corns of corns with herbs and curry paste, while in Indonesia Bakwan hunts are bound with a light flour dough and fried into crispy, hearty snacks. But in the American south they have a certain weight that is defined by corn flour in the dough and a tradition of the roast with which they are linked to Hush puppies and other regional issues. They often appear in Potlucks and fish dumbbells and sometimes in barbecue joints or leisure restaurants, where they are served as a side.

This recipe for corn curvature comes from my colleague Craig Ruff In our Birmingham, Alabama, test kitchen. The dough begins with medium corn flour, which is sparked with flour, corn starch and baking powder for the structure and crunch. Medium -sized corn flour gives a subtle texture and a fuller corn taste as a fine grinding. Half of the corn is mixed with onions, egg and salt in a rough puree, which supplements body and moisture without relying on additional liquid such as milk or buttermilk. This puree is folded into the dry mix with the remaining whole core, which deliver sweet and juicy pops in every bite.

The dough spreads and crackles in hot oil and quickly inserts into a crispy shell. Frying in small batches keeps the oil temperature calm and prevents the donuts from steaming instead of scratching so that they tan evenly – clearing out of the outdoor area. Corn strength plays a key role: Since it does not form a gluten as wheat flour it does, it helps the dough and helps to create a delicate, destructively crispy crust. While it is warmed up, it drags itself and binds the dough on the corn, so that the donuts remain coherent instead of falling apart. Bite in and you will receive this crunch, followed by a soft center.

Serious Eats / Fred Hardy Jr., Requisite -Stylist: Josh Hoggle, Food Stylist: Chelsea Zimmer

Corns are best eaten hot, fresh from the roast oil when the crust is in its top clamp. In the south they are sometimes served with honey, maple syrup or Steen’s Cane syrup, a touch that highlights the natural sweetness of the corn. However you serve you, these donuts capture the taste of corn with peak times and bring the simple abundance of summer to the table.

This recipe was developed by Craig Ruff; The top note was written by Laila Ibrahim.