Bake the Book: Peoria Corn Fritters


[Photograph: Kelsey McClellan]

These fritters from Jeni's Splendid Ice Cream Desserts may look like beignets, but they're stuffed with corn. The powdered sugar forms a sweet crust, one that only grows thicker the longer you let the freshly fried fritters sit. (Though we recommend you break them open as soon as possible to get at their sweet, light, corn-y insides.) Want to up the ante? Jeni recommends serving these fritters with buttermilk ice cream.

Tips: Fresh corn isn't quite in season yet, so we relied on frozen corn to make these little guys. Jeni's instruction to pulse the kernels was wise, since the juice they release flavors the dough, and the bits of sweet corn studded throughout adds to that. But nothing beats fresh produce, so try our modifications below, if you want to wait for corn to come in season.

Tweaks: Here's another way to make these fritters, replacing corn with fruit, and using a previously featured recipe from the book:

Strawberry Fritters: Replace the 1 1/2 cups of corn kernels with 1 1/2 cups chopped strawberries (chopped as small as corn kernels), and add to the dough the same time you would the corn. Macerate an additional 1/2 to 1 cup of strawberries. Serve the fritters split open, with a scoop of creme sans lait inside. Top with macerated strawberries, or just the strawberry juice.

As always with our Bake the Book feature, we have five (5) copies of Jeni's Splendid Ice Cream Desserts to give away.