Friday, August 20, 2010

Corn Fritters with Herb Butter

Although I'd never had corn fritters before, something about the 6 leftover ears of corn in my refrigerator made them sound appetizing. As usual, Stonewall Kitchen, Harvest, Celebrating the Bounty of the Seasons, proved to have the perfect recipe. The softness of the cake is nicely paired with the semi-firm texture of the corn. You shouldn't skip over the herb butter! It is simply sublime and makes these savory fritters melt in your mouth!

Corn Fritters with Herb Butter
 1 1/2 C fresh corn kernels, cut off the cob
1 large egg, whisked
1/2 C all-purpose flour
1/2 tsp baking powder
1/3 C half-and-half
Salt and freshly ground black pepper to taste
1 Tbsp chopped fresh parsley
1 Tbsp chopped fresh basil
1 Tbsp chopped fresh chives
1 Tbsp unsalted butter, melted, plus extra for frying
Vegetable oil or olive oil for frying
1/2 C Herb Butter

Put the corn kernels in a large bowl. Add the egg, 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 1/2 tsp to start) and 1 1/2 tsp 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.

Herb Butter
1/2 C (1 stick) unsalted butter, at room temperature
1/3 C minced fresh herbs (I used sage, rosemary, and thyme)
Salt & freshly ground black pepper to taste

Put the butter in a medium-sized bowl and stir with a wood spoon to soften it. Stir in the herbs, salt, and pepper, making sure the herbs are fully incorporated into the butter. Put the butter in the middle of a sheet of plastic wrap and cover with one side of the plastic. Roll the butter into a long log or fat cigar shape, wrap it completely, and place in the refrigerator or freezer until ready to use. Serve the rolled-up log or cut off slices as needed.

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