Servings: 4 servings
4 ears sweet corn or 2 cups frozen kernels, thawed
2 tablespoons flour
1/4 teaspoon sea salt
Vegetable or canola oil for frying
Cut or grate corn kernels from cobs into a large bowl. Add the egg and stir with a fork to break up and mix well with kernels. Add flour and salt, stirring to combine everything thoroughly. Cover and chill for 30 minutes.
Heat 1/4 inch of oil in a large frying pan or pot over medium-high heat to 350 to 375°F; a bit of batter dropped into the pan should sizzle immediately.
Gently drop batter by the spoonful into the hot oil and flatten it a bit with the back of the spoon, cooking four fritters at a time. Cook each side until brown, transfer to a paper towel-lined plate to drain, and repeat with remaining batter. Serve immediately with salsa, chutney or maple syrup.