Ingredients:

  • 2 cups (340g) fresh sweet corn kernels, drained
  • 1/2 cup (65g) self-rising flour
  • 1 large (50g) egg, beaten
  • 2 tbsp (30ml) whole milk
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1/4 tsp (1g) garlic powder
  • 3 tbsp (45ml) vegetable oil

Instructions:

  1. In a large bowl, combine the drained corn kernels, self-rising flour, salt, pepper, and garlic powder.
  2. Stir in the beaten egg until just combined. If the batter is too stiff to hold the corn, stir in the milk one tablespoon at a time. Stop mixing the moment the flour disappears to keep the texture light.
  3. Heat the vegetable oil in a cast iron skillet over medium-high heat until it shimmers and a drop of batter sizzles immediately.
  4. Scoop approximately 2 tablespoons of batter per fritter into the pan, flattening them slightly with the back of the spoon.
  5. Fry for 3–4 minutes per side until they reach a deep, golden-brown hue.
  6. Remove the fritters from the pan and place them immediately onto a wire cooling rack to ensure the crust stays crisp.