Sweet Corn Holes

Ingredients

For the doughnuts:

• vegetable oil, as needed for frying
• 2 1/2 cups all-purpose flour
• 1 tablespoon plus 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup plus 3 tablespoons sugar, divided
• 1 1/4 cups whole milk
• 5 tablespoons unsalted butter, melted
• 1 large egg
• 1 large egg white
• 1/2 teaspoon ground cinnamon

For the sweet corn cream:

• 1 1/2 cups corn kernels
• 3/4 cup heavy cream
• 1/3 cup confectioners’ sugar
• ground cinnamon, to taste
• 1 teaspoon pure vanilla extract

Directions

1. In a medium pot, heat 3-4 inches of vegetable oil until it reaches 350 degrees F.
2. Line a baking sheet with paper towels.
3. In a large bowl, stir the flour, baking powder, salt, and 3 tablespoons of sugar together.
4. Add the milk, butter, egg, and egg white, mixing until well-combined.
5. Using a small ice cream scoop or a similar implement, drop mounds of the batter into the hot oil in batches. Avoid crowding the doughnuts or placing too many in at a time; as this can cause the oil to cool which will affect the fry.
6. Fry the doughnuts until very golden brown and fully cooked through, for about 3-4 minutes.
7. Use a slotted spoon to transfer the cooked doughnuts to the prepared baking sheet.
8. Repeat the frying process until all of the batter’s used.
9. In a small bowl, toss the remaining sugar with 1/2 teaspoon of cinnamon. Toss the doughnut holes in the cinnamon sugar to coat. Make sure to do this while the doughnuts are still hot, otherwise, the sugar won’t adhere.
10. In the bowl of a food processor or blender, pulse the corn until relatively smooth. If the pulsed corn feels very wet, strain it, discarding the strained liquids and keeping the solids.
11. In the bowl of a stand mixer with a whip attachment, whip the heavy cream and the confectioners’ sugar together until medium peaks form.
12. Gently fold in the remaining cinnamon, corn, and vanilla.
13. Transfer the sweet corn cream to a pastry bag or a large plastic bag, snipping a 1/4-inch opening at the corner of the bag.
14. Poke each doughnut with the handle of a wooden spoon to make a hole.
15. Fill the doughnut holes with the sweet corn cream until they feel heavier.
16. Serve