Corn Fritters with Herb Butter


"Let what we suffer teach us to be merciful;
let our sins
teach us to forgive."

- All She ever Wanted by Lynn Austin






Recipe courtesy of
Janice Perez
Corn Fritters
  • 1-1/2 cups fresh corn kernels, cut off the cob)
  • 1 large egg, whisked
  • 1/2 cup all purpose flour
  • 1/2 tsp baking powder
  • 1/3 cup half-and-half
  • salt and fresh ground 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 or olive oil for frying
Herb Butter
  • 1/2 cup (1 stick) unsalted butter, at room temp.
  • 1/3 cup minced fresh herbs (combine parsley, chives & scallions)
  • salt and fresh ground pepper, to taste


Herb Butter
Put the butter in a medium-size bowl and stir with a wooden spoon to soften it. Stir in the herbs, salt & pepper, making sure the herbs are fully incorporated into the butter. Sometimes just mixing with my hands works better. Put the butter in the middle of a sheet of plastic wrap and cover with one side of the plastic wrap. Roll the butter into a long log or fat cigar shape, wrap it completely, and place in the refrigerator until ready to use. When ready to use, transfer the butter log onto a nice serving dish.

Corn Fritters
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 chunkey, but should be uniform.

Heat a large skillet 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. Before you begin cooking the remaining batter, remove the old oil/butter mixture and wipe skillet out with a paper towel. Add fresh butter and oil, heating again to make your next batch of corn fritters. Repeat with the remaining batter. Serve hot with the herb butter.

Note: I had to learn the hard way that cooking with butter on a hot stove tends to leave a burned aroma and flavor on the second & third batches of fritters. So I just freshen up the butter & oil with each batch to make them all delicious.

Serves: 4 people
Qty: Makes about ten to twelve 3-inch VERY YUMMY fritters



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