Monday, September 14, 2015

Herbed Feta Corn Fritters
This is a lovely early autumn recipe by Maine cookbook author Kathy Gunst. We made this for supper last night and I doubled it for the four of us. Everybody loves left over fritters!

Herb and Feta Corn Fritters
A simple batter is made by mixing corn kernels with egg, flour, and milk and a handful of fresh garden herbs, crumbled feta cheese, and scallions. The savory fritters are served with a lemon-herb butter and are delicious served for breakfast, lunch, or dinner. You could also add a finely chopped sweet or spicy pepper to the batter. The fritters are delicious served on top of an arugula or spicy greens salad.


1/2 cup flour
1/2 teaspoon baking powder
1/4 cup milk, plus 1 tablespoon
1 large egg, lightly beaten
2 cups fresh corn kernels, cut off 2 to 3 cobs
2 tablespoons finely chopped fresh herbs (basil, sage, rosemary, chives, oregano)
2 tablespoons very thinly sliced scallions, white and green parts
1/2 cup finely crumbled feta cheese or goat cheese
salt and freshly ground pepper
3 tablespoons olive oil, canola oil or grape seed oil, or a combination

1. In a large bowl, sift the flour and baking powder.

2. Add the milk and whisk until smooth.

3. Beat in the egg and then gently mix in the corn, herbs, scallions, cheese, salt and pepper.

 4. In a large skillet heat the oil over moderately high heat.

5. Drop 2 to 3 tablespoons of batter into the hot oil and cook 2 to 3 minutes on each side, or until golden brown. Serve hot.

Makes about ten small fritters; serves 3 to 4.

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