FRESH CORN FRITTERS -SUPERB

Sweet, succulent, juicy corn is in season and we sure do have to make a fuss over it as the season is short and then it's back to the frozen stuff which is okay but like anything in life fresher the better.  You should include fresh cobs of corn on your shopping list for the farmers market as the taste difference is astounding from freshly picked and eaten straight away to freshly picked a number of days ago and freighted down here difference! Anyway i do realise corn fritters are nothing new and teamed up with bacon and drizzled with maple syrup once again is nothing new  - but boy are they good, and even better when made with fresh corn.  This recipe is thanks to Stephanie Alexander. 

This is the perfect brunch dish........

SUPERB CORN FRITTERS makes around 12 medium sized fritters

100g butter or ghee 3 cobs corn, husks and silk removed

 430ml milk

240g plain flour

3 tsp baking powder

30 g butter, melted

1 free range egg

1 Tbsp chopped parsley

1 tsp chopped chives a pinch of salt

 Good quality bacon and maple syrup (optional)

Method

Firstly you need to clarify butter! This is not as daunting as you might think and of course you can certainly cook them in oil, but like most things a little butter can improve things quite dramatically. To clarify butter, melt the butter in a small pot over low heat and cook for 5 minutes or until a white crusty foam appears on the surface and the milk solids have dropped to the bottom.  Remove from the heat and allow to settle for a few minutes.  Then carefully pass through a muslin lined sieve or very fine sieve - i gradually pour the butter leaving behind any white milky residue which you will see on the bottom of the pot, discard this.  Set aside the clarified butter until required. Any left over will keep covered in the fridge for several weeks.

Fill a large pot with water and bring to the boil over high heat.  Drop in the corn cobs and cook for 8 minutes or until tender.  Remove the corn and drain and cool over a colander.  When you are able to handle the corn, run a sharp knife down sides of each one.  You should have about 250g corn.

Sift flour, baking powder and salt into large mixing bowl, then make a well.  Whisk egg with ilk and pour into dry ingredients.  Whisk well until you have a smooth batter, add the herbs, corn and melted butter.  Allow the batter to stand for 1 hour at room temperature, covered with tea towel.  If you don't have the luxury of 1 hour then by all means you can still cook them straight away they just don't have quite the same finish!

Heat enough clarified butter to cover the base of a non-stick or a heavy based fry pan over medium heat, then using a small ladle to ladle in a few portions of batter.  Leave to cook until the underside is golden.  Flip over and cook through.  Continue until all the batter is used, adding clarified butter as needed.  Serve corn fritters immediately with bacon, maple syrup if desired tart tomatoes!