makes about ten 3-inch fritters

In the summer, when fresh sweet corn is in season, i can’t get enough of it! These sweet corn cakes are a great side to grilled meats, and also make a nice addition to breakfast or brunch. I make a big batch of herb butter and store it in the freezer in small containers. It’s great on these fritters as well as sweet corn, and grilled meats. This recipe is pretty much straight out of Stonewall Kitchen’s wonderful cookbook “Harvest”.

1 1/2 cups fresh corn kernels cut off the cob*

1 T chopped parsley

1 large egg, whisked

1 T chopped basil

1/2 cup flour

1 T chopped chives

1/2 t baking powder

1 T melted unsalted butter  plus extra for frying

1/3 cup half and half

Canola oil for frying

kosher salt and ground pepper to taste

herb butter*

Put the corn in a large bowl. Add the egg and mix well.  Stir in everything else and mix well. Mixture will be chunky.

Heat a large skillet or griddle  over med- hi heat. To start, Add a couple teaspoons each of oil and butter and swirl around griddle. Drop heaping tablespoons of batter onto griddle- don’t crowd them. Cook for about 2 minutes or until brown. Flip and cook another couple minutes till golden brown. Keep them warm and continue cooking more fritters till the batter is gone. Serve hot with herb butter.

For the herb butter: Combine 1 stick of butter with a heaping tablespoon of fresh chopped herbs of your choice, e.g. parsley, dill, basil, chives,tarragon. Add a little salt and pepper and some red pepper flakes for a little kick.

* When not in season, it’s perfectly fine to use frozen corn.

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