CORN AND SHRIMP BEIGNETS

Corn and Shrimp Beignets image

Provided by Yewande Komolafe

Time 30m

Yield 24 beignets

Number Of Ingredients 13

Vegetable oil, for frying
2 cups all-purpose flour
1/2 teaspoon ground cayenne
1 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon kosher salt (Diamond Crystal), plus more if needed
1 whole lemon
1/4 cup thinly sliced chives (1/2 ounce)
1 cup fresh corn kernels (from 2 ears corn)
6 ounces peeled and deveined shrimp, coarsely chopped
1 1/4 cups seltzer water
1/4 cup sour cream
Sweet red chile sauce, for dipping (optional)

Steps:

Line a sheet pan with a layer of paper towels or fit with a wire rack. Fill a deep, medium saucepan with oil to a depth of 2 inches. Heat over medium-high to 350 degrees.
While the oil heats, whisk the flour, ground cayenne, baking powder, baking soda and salt in a medium bowl. Zest the lemon right into the bowl; slice the lemon into wedges and set aside for serving. To the bowl, add the chives, corn and shrimp. Stir to combine. Pour in the seltzer and stir until just combined. Fold in the sour cream until just incorporated.
Once a deep-fry or candy thermometer reads 350 degrees, the oil is ready. If you don't have a deep-fry thermometer, you also can see if the oil is hot enough by dropping a tiny dollop of the batter into the pot: Bubbles should form around the batter immediately and the dollop should float to the surface. Working in batches to avoid crowding the pan, carefully drop tablespoons of the batter into the hot oil and fry, turning frequently, until golden brown, about 5 minutes. Maintain the temperature of the oil while frying by raising or lowering the heat as needed.
Transfer the beignets to the paper towels or rack using a slotted spoon or tongs. Repeat the frying process with the remaining batter.
Serve the beignets warm, with lemon wedges for squeezing and with sweet chile sauce for dipping, if using. Sprinkle the beignets with a little salt, if you like.