Ham and Corn Beignets

In a large heavy pot preheat the vegetable oil to between 350 degrees F (175 degrees C) and 375 degrees F (190 degrees C).

Shuck wash and dry the corn. Using a sharp knife shave the ears of corn into a medium sized bowl. Using a cheese grater scrape any remaining corn and juice into the bowl with the kernels. Discard the scraped cobs.

In a mixing bowl whisk together the eggs and milk. Combine the corn ham cayenne pepper red onion salt flour and baking powder with the egg and milk mixture. Whisk until a firm batter has formed.

Slowly drop rounded tablespoonfuls of the batter into the hot oil one at a time. The drops should form a loose layer on the top of the oil. Fry until the drops of batter are dark golden brown. Remove the beignets from the oil and place them on a towel. Check that they are cooked all the way through. If the centers are doughy lower the heat of the oil and fry the beignets again for 2 or 3 minutes. Repeat this step until all the batter has been used.