These little fritters looked so fresh and tasty in the pages of my new cookbook that I just had to try it. Fresh corn on the cob is readily available at the grocery stores or farmer’s markets right now, so it’s a perfect time to make this recipe. With the sweet flavor of the fresh summer corn, these fritters can be served as an appetizer or side dish.
Source: Corn Fritters, Stonewall Kitchen Harvest
Ingredients
1 ½ cups fresh corn kernels, cut off the cob
1 large egg, whisked
½ cup all-purpose flour
½ teaspoon baking powder
⅓ cup half-and-half
Salt and freshly ground black pepper to taste
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh chives
1 tablespoon unsalted butter, melted, plus extra for frying
Vegetable or olive oil for frying
½ cup herb butter
Directions
Put the corn kernels in a large bowl. Add the egg and mix well. Stir in the flour, baking powder, half-and-half, salt, pepper, parsley, basil, and chives. Add 1 tablespoon of the melted butter and beat well. The batter will be chunky, but should be uniform.
Heat a large skillet or griddle over medium-high heat. Add the remaining melted butter (about 1 ½ teaspoons to start) and 1 ½ teaspoons of the oil and allow them to get hot, about 1 to 2 minutes. Add heaping tablespoons of the corn batter to the pan and cook the fritters for 2 minutes. Using a spatula, gently flip the fritters and cook another 2 to 3 minutes on the other side, or until golden brown. Repeat with the remaining batter, adding more butter and oil to the pan as needed. Serve hot with the herb butter.
Those look wonderful and easy! I'd made corn fritters once before but they were deep fried, which made them so much work. These are a much better alternative that I will need to try this soon with some corn from the farmers market.
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