Method

• Firstly you need to 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, then using
• 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 and tart tomatoes if desired