Recipe: Park Avenue BBQ and Grill's Sweet Corn Fritters

Keep New Times Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of South Florida and help keep the future of New Times free.

My favorite thing at Park Avenue BBQ and Grill is not barbecue at all -- it's the sweet, deep fried corn fritters ordered a la carte from the menu. Unlike hush puppies or typical corn fritters, Park Avenue's version are cakey and moist and totally absent of rough, corn meal texture.

They're served with three condiments to play with; mixing and matching each different one can lead to dramatic results. Adding honey from a squeeze bottle recalls both carnival food and something vaguely Asian. The combo of powdered sugar and maple syrup suggests French toast. Cut the maple syrup from that equation and you get something shockingly close to a beignet - the dough warm and light; the sugar turning sticky as it clings to the pastry's greasy exterior. At $3.49 for an order of six, Park Avenue's corn fritters are one of the tastiest confections around, dollar for dollar.

Owner and founder of the chain of smokehouses, Dean Lavallee,

created the recipe himself in 1988. He had purchased a failed barbecue

joint in Lake Park, Florida, and decided to rework their recipe for

corn fritters himself.

"I just tinkered with it," says

Lavallee. "I grew up in the south and hush puppies and corn fritters

are part of the culture here. But most of them are corn meal oriented,

and I didn't feel that fit the barbecue so well." Lavalle's change was to

remove the corn meal and go with an all flour base instead. His other

secret ingredient? Cream corn. "I think that really smoothed things


Lavallee shared the recipe for Park Avenue's excellent corn fritters with New Times. Find it after the jump.

Recipe adapted for the home kitchen and not tested.

4 eggs

32 oz. whole milk

1/2 cup of sugar

1/4 can creamed corn

1/4 TB vegetable oil

1/4 cup baking powder

1/4 can whole kernel corn

Mix ingredients together. Add enough self-rising flour until consistency is thick and firm and refrigerate. Using 1.5 oz scooper, drop into hot oil fryer at 350 degrees for approximately 7-8 minutes, or until golden brown. Serve warm with powdered sugar, maple syrup, and honey.

Keep New Times Broward-Palm Beach Free... Since we started New Times Broward-Palm Beach, it has been defined as the free, independent voice of South Florida, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering South Florida with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the New Times community and help support independent local journalism in South Florida.


Join the New Times community and help support independent local journalism in South Florida.