rising home
wolfe home
revue home

thomas wolfe
rising stars
October 2003 NEW ORLEANS
Sweet Corn Bleu Cheese Beignets
Chef Thomas Wolfe of Wolfe’s – New Orleans, LA
Adapted by StarChefs

Yield: 15 Beignets


  • 1 cup flour
  • ½ cup cornstarch
  • ¾ cup masa corn flour
  • 1 Tablespoon baking powder
  • 2 eggs
  • 3 Tablespoons red onion, brunoise
  • 2 Tablespoons red bell pepper, brunoise
  • 2 Tablespoons flat leaf parsley, minced
  • ¾ cup fresh corn kernels
  • 2 teaspoons garlic, chopped
  • Buttermilk, to consistency
  • Bleu cheese nuggets
  • Salt and coarse black pepper, to taste
  • Vegetable oil, for frying


Combine flour, cornstarch, corn flour and baking powder. Make well in center and add eggs. Mix well. Add vegetables and buttermilk, adding more buttermilk or flour to bring batter to firm consistency, but soft enough so that it does not spring back when pressed with fingertips. Refrigerate.

Preheat oil in deep fryer or deep sided saucepan to 360°F. Using 2 Tablespoon measures, dip each into cold vegetable oil before scooping rounded Tablespoonfuls of batter, then tucking bleu cheese nuggets into each beignet center, then using second Tablespoon to cover bleu cheese. Place in oil and deep fry 2 to 3 minutes or until golden brown. Drain on paper towels.

Wine Pairing:
Taylor Fladgate’s 20 Year Tawny Port