Start by measuring out 2 cups of fresh corn kernels or thawed frozen corn and set aside.
In a medium mixing bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of baking powder, and a pinch of salt. Add optional spices like cayenne or paprika for a touch of heat.
In a small bowl, beat one large egg and pour in 1/2 cup of milk, whisking until smooth and slightly frothy.
Pour the wet mixture into the dry ingredients and gently fold to combine, creating a thick batter. The mixture should be scoopable but not runny—add a splash more milk if needed.
Gently fold in the corn kernels until evenly coated in the batter, ensuring the mixture is still thick and manageable.
Heat about 1/2 inch of neutral oil in a large skillet over medium heat until shimmering and hot, around 180°C / 350°F. Test by dropping a small spoonful of batter—if it sizzles immediately, the oil is ready.
Using a spoon or small scoop, carefully drop dollops of batter into the hot oil, flattening slightly with the back of the spoon or spatula. Fry in batches, about 3-4 minutes per side, until golden brown and crispy.
Flip the fritters once they’re golden and bubbling on the edges, cooking the other side until equally crispy. Use a spatula to gently turn them, listening for a satisfying crackle.
Remove the cooked fritters with a slotted spatula and transfer to a plate lined with paper towels to drain excess oil. Rest for 1-2 minutes to keep them crispy.
Serve the fritters immediately while hot and crispy, perhaps with a squeeze of lemon or a dollop of sour cream for extra flavor. Enjoy the satisfying crunch and sweet corn goodness!
