Fluffy, fried, and sweet, these corn fritters can take a powdered sugar beating. Serve them with ice cream to make them a full-on dessert.
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Named for the region of Illinois where Jeni first enountered them, these fritters from Jeni's Splendid Ice Cream Desserts are filled with corn, deep-fried, and dredged in powdered sugar. They're airy and oily, with crisp little bits of sweet corn.
With fall upon us there's no reason to let pumpkin have all the fun. Try these squash doughnuts for a new fall classic.
With fall upon us there's no reason to let pumpkin have all the fun. Squash lends a light sweetness and mild earthiness to these doughnuts and it also happens to make for a very tender and fluffy cake.
We're not normally ones to coo over a dessert, but have you seen these little cuties? Piped full of sunshine-bright lemon cream, with sweet rhubarb chutney to offset its tartness and pistacho florentines for crunch, they're a Glazed, Filled, Sugared, & Dipped delight.
Bursting with bright lemon filling poking out of their blowholes, these little bombs from Glazed, Filled, Sugared, & Dipped come with accessories like sweet rhubarb chutney and crunchy, nutty pistachio florentines to crowd a dessert plate.
Ever notice how chocolate doughnuts don't really taste much like chocolate? It's a point Chef Collucci introduces and resolves in this recipe from Glazed, Filled, Sugared, & Dipped. With a heaping helping of cocoa powder and a bit of cinnamon to round it out, they're rich in flavor, but not heavy.
There are few childhood treats that were as special to me as Persian Buns, a deep-fried, chocolate frosted cinnamon bun, that I've only ever encountered in a small bakery in Camden, Maine. Alas, the Camden Home bakery has long since shut its doors and it's been years since I've had one of these addictive treats, but I think I've cracked the code on how to make them at home.
"Baci" is Italian for "kiss". Flavored with Sambuca, these little baci from Nigellissima taste lightly of aniseed and orange zest. Whole-milk ricotta gives them a creaminess that's lightened when they're fried.
"Baci" is Italian for "kiss". And these kisses are as light as air. Flavored with anise liqueur, these fried delights should flutter into your mouth as fast as you can turn them out. Nigellissima has the recipe.
There are few places in the States as closely associated with Mardi Gras as New Orleans and while NOLA has gifted us with many wonderful additions to American cookery, beignets are top of mind with Mardi Gras so near at hand.
For folks outside of New Orleans, the square, fried fritters which are covered (perhaps buried) in powdered sugar are probably most closely associated with the French Quarter's famed Cafe Du Monde, a coffee shop established back in 1862.
These crispy apple rings by Chef Donald Lockart of Cusp restaurant in La Jolla, California are like a sweet spin on onion rings.
This classic Indian dessert of cakey doughnut-like balls drenched in sweet syrup gets a twist with grated bittersweet chocolate.