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
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
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.