The Corner Cafe’s potato leek soup is so delicious. It’s the best potato soup I’ve ever had and the potato beignet is a wonderful addition. Will they share the recipe for those beignets?
— Anne Stanley, Atlanta
When Corner Cafe’s executive chef James Page sent us the recipe for these beignets he wrote that they are a favorite among their diners. “These beignets are deep fried, light and fluffy and the crispness of the beignets is a perfect complement for our creamy, rich potato leek soup.”
Page suggests that if you’re not using these to garnish soup, the batter will make delicious potato pancakes. Just cook the scoops of batter on a well-greased griddle rather than frying them.
If the potatoes you are using are not a uniform size, cut them into similar-sized chunks so they will cook evenly. If you do not have a potato ricer, do not be tempted to use a whisk or an electric mixer to break down the cooked potatoes. The result will be gummy. Instead, push the cooked potatoes through a sieve with large holes or grate the cooked potatoes on the largest holes of a four-sided grater.
Corner Cafe’s Potato Beignets
1 1/4 pounds russet potatoes, peeled, cut into 2-inch chunks
1 tablespoon plus 1/4 teaspoon Morton kosher salt, divided
1/4 cup cornstarch
3 eggs, separated into whites and yolks
1/4 teaspoon white pepper
1/2 cup heavy cream, divided, plus more if needed
Canola oil, for frying
In a large saucepan, combine potatoes and 1 tablespoon salt and add water to cover potatoes by 1 inch. Bring water to a boil over high heat, then reduce heat to medium and cook potatoes, uncovered, until tender, about 15 minutes. Drain potatoes in a colander and allow to cool slightly. When cool enough to handle, working over a large bowl, use a potato ricer to break the cooked potatoes down to a fluffy mash.
In a small bowl, stir together cornstarch, egg yolks, white pepper and remaining 1/4 teaspoon salt. Add cornstarch mixture to potatoes and stir gently. Stir in 1/4 cup heavy cream.
Using a hand mixer, whip remaining egg whites until stiff peaks form, about 3 to 3 minutes, and then fold into potato mixture. Stir in remaining 1/4 cup cream. If needed, add more cream until mixture has the consistency of pancake batter. Cover bowl with plastic wrap and refrigerate 1 hour.
When ready to fry, heat 2 inches of oil in a large Dutch oven over high heat until oil reaches 350 degrees. Place a baking sheet lined with paper towels next to the cooktop.
Scoop batter with a 1/4-cup measure and gently drop batter into hot oil. Fry beignets until golden brown, 3 to 4 minutes. Using a slotted spoon, remove beignets from oil and drain on prepared baking sheet. Serve warm.
Makes 10.
Per serving (made with 1/2 cup heavy cream): 212 calories (percent of calories from fat, 69), 3 grams protein, 14 grams carbohydrates, 1 gram total sugars, 1 gram fiber, 16 grams total fat (4 grams saturated), 63 milligrams cholesterol, 389 milligrams sodium.
From the menu of ... Corner Cafe. 3070 Piedmont Road, Atlanta; 404-240-1978, cornercafeatlanta.com.
Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of the restaurant in the subject line.
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