Sweet Corn Drops
15m prep 10m cook 25m ready
These cornbread-like doughnuts are best made in late summer with fresh corn, but frozen corn works too. Serve with honey butter for a sweet treat.
Nutrition (per serving, estimated)
Estimated based off 4 of 6 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 21.4 mg
- Iron: 0.59 mg
- Magnesium: 8.79 mg
- Phosphorus: 24.1 mg
- Potassium: 133 mg
- Zinc: 0.32 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1 cake dough of choice
- 59.1 ml fine or medium grind cornmeal
- 59.1 ml honey
- 4.93 ml freshly grated lemon zest
- 59.1 ml sweet corn
- 1 Honey glaze
Let's Cook
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Step 1.
Prepare the cake dough as directed, but replace ¼ cup of the all-purpose flour with ¼ cup (40 grams) fine or medium grind cornmeal, replace the sugar with ¼ cup honey, and replace the nutmeg with 1 teaspoon freshly grated lemon zest. After mixing the wet ingredients, fold in ¼ cup sweet corn.
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Step 2.
Heat oil in a deep pot or fryer to 330°F (165°C). Drop rounded spoonfuls of the batter into the hot oil, frying in batches without crowding. Fry until light golden brown, about 1 minute per side, turning once. Drain on paper towels.
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Step 3.
Let the doughnuts cool slightly before glazing with Honey glaze, if desired.
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