Ingredients:

  • 2 cups (340g) sweet corn kernels
  • 1/2 cup (120ml) creamed corn
  • 1 cup (125g) all-purpose flour
  • 1 tsp (5g) baking powder
  • 1 tbsp (12g) granulated sugar
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1 large egg
  • 1/4 cup (60ml) whole milk
  • 2 tbsp (28g) unsalted butter, melted
  • 1/2 cup (120ml) vegetable oil

Instructions:

  1. In a medium bowl, whisk together the flour, baking powder, sugar, salt, and pepper.
  2. In a separate small bowl, beat the egg, milk, and melted butter until combined.
  3. Fold the wet ingredients into the dry until just moistened; do not over-mix.
  4. Gently stir in the sweet corn kernels and the creamed corn until the batter is thick and chunky.
  5. Heat the oil in a heavy-bottomed skillet over medium heat until it shimmers.
  6. Scoop approximately 2 tablespoons of batter per fritter into the pan and gently press into 1/2 inch thick patties.
  7. Fry for 3–4 minutes per side until a deep mahogany-gold color is achieved.
  8. Transfer immediately to a wire rack or paper-towel-lined plate to drain.