Kathy Gunst’s Corn Fritters and Herb Butter


It's hard to believe that you'll ever get sick of eating freshly 
harvested corn on the cob, but the truth is sometimes we 
crave the sweetness of fresh corn in more sophisticated 
dishes.

Fresh corn is stripped from the cob and mixed into a simple 
batter and cooked into small, savory fritters served with a 
simple herb butter. You can also omit the herbs, add 1 
teaspoon of sugar and serve the fritters for breakfast, 
accompanied by a pitcher of warm maple syrup.

You can use virtually any combination of herbs you like, and 
place the herb butter in the refrigerator for several days or 
wrap it and freeze for several months.


Ingredients for Fritters

2 large ears corn, shucked and kernels removed
1 large egg, whisked
1/2 cup flour
1/2 teaspoon baking powder
1/3 cup half and half
Salt and freshly ground black pepper
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh chives
About 2 tablespoons melted butter
About 1 tablespoon vegetable or olive oil
1/2 cup Herb Butter or maple syrup


Ingredients for Herb Butter

1 stick unsalted butter, at room temperature
1/4 cup finely chopped fresh herbs, see combination ideas below
Salt and freshly ground black pepper



Directions

1. Place the corn 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 to create a somewhat smooth batter. The batter will be 
chunky but should be uniform in texture.

2. Heat a large skillet or griddle over medium-high heat. Add the remaining tablespoon of melted
butter and 1/2 tablespoon of the oil and let get hot, about 1 to 2 minutes. Add a 
heaping tablespoon of the corn batter and cook 2 minutes. Using a spatula, gently flip 
the fritter 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 or maple syrup.
Makes about ten to twelve 3-inch fritters. Serves 4 guests.

3. To make the herb butter, place the butter in a medium-size bowl and soften with a 
wooden spoon. Stir in the herbs, salt, and pepper, making sure the herbs are fully 
incorporated into the butter. Place the butter on a sheet of plastic wrap and cover. Roll 
the butter up, forming it into a long log shape and place in the refrigerator or freezer 
until ready to use. Serve the rolled up log or cut off slices as needed.
Makes 1 cup herb butter.

Favorite herb combinations:

Parsley, chives and scallions
Tarragon and thyme
Basil, summer savory and lemon verbena
Lemon thyme, thyme and chives
Sage, rosemary and thyme
Lemon thyme, basil and lemon verbena
Lavender and lemon thyme
Chives, garlic chives and thyme
Coriander and lemon verbena
Mint and lemon thyme
Chervil and parsley



Kathy made this dish on WBUR’s Here and Now 
on Wednesday July 30th, 2003.

Copyright 2003 by Kathy Gunst ©

If you are looking for more recipes like this one,
try Kathy Gunst’s book Relax, Company’s 
Coming!  Available on Amazon