👨‍🍳 Instructions

1. 1

   If using fresh corn, cut kernels from the cob. Process about half of the corn kernels in a food processor or blender until a coarse puree forms. Set aside.

   💡 Tip: This puree helps bind the fritters and adds a creamy texture.
2. 2

   In a dry skillet over medium heat, cook the pureed corn until it reaches the consistency of thick oatmeal, about 5 minutes. Transfer to a bowl.

   💡 Tip: This step helps to thicken the puree and remove excess moisture.
3. 3

   Add the remaining whole corn kernels and 1/4 teaspoon of salt to the skillet. Cook until lightly golden, about 3-4 minutes. Add this to the bowl with the pureed corn.

4. 4

   To the corn mixture, add the all-purpose flour, cornstarch, sugar, remaining 3/4 teaspoon salt, and black pepper. Stir until well combined.

   💡 Tip: Ensure all dry ingredients are evenly distributed.
5. 5

   Gently stir in the lightly beaten egg until just incorporated. Do not overmix.

   💡 Tip: Overmixing can lead to tough fritters.
6. 6

   Heat about 1 cup of canola oil in a large skillet over medium heat until shimmering. Carefully drop spoonfuls of batter into the hot oil, flattening them slightly with a spatula.

   💡 Tip: Ensure the oil is hot enough to fry the fritters properly, but not so hot that they burn quickly.
7. 7

   Fry for 2-3 minutes per side, until deep golden brown and cooked through. Transfer the fritters to a plate lined with paper towels to drain excess oil.

   💡 Tip: Work in batches to avoid overcrowding the pan, which can lower the oil temperature and result in greasy fritters.
8. 8

   Repeat with the remaining batter and serve immediately.

   💡 Tip: These are best enjoyed fresh and hot.