Method

• First clarify the 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 leftover 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 milk 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, the
•   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 t or tart tomatoes!