- 2 large ears fresh sweet corn (or 1 packed cup of thawed, drained, frozen corn)
- 2 large eggs
- 1/4 cup whole milk
- 1/4 cup all-purpose flour
- 3 tablespoons yellow cornmeal
- 1 1/2 teaspoon sugar
- 1/2 teaspoon salt, or to taste
- 2 1/2 teaspoons baking powder
- peanut oil for frying (may substitute canola)
- Over a large bowl, using a sharp knife, carefully shave the corn kernels off the cob.
- With the back of the knife, scrap the milky juice from the cob into the bowl.
- Whisk the eggs and milk into the corn until thoroughly combined.
- In another bowl, combine the flour, cornmeal, sugar, salt, and baking powder.
- Pour into the bowl of the corn mixture, and stir with a spatula to form a thick batter.
- Pour oil about 3/4-inch deep into a heavy-duty skillet.
- Over med-high heat bring oil to 375°F.
- When oil is hot, drop rounded tablespoons of batter carefully into the oil. Don’t crowd, the fritters should not touch each other. Best done in two batches. Cook about 3 minutes on each side, until the corn fritters are golden brown.
- Drain on paper towels or wire rack. Salt if desired, and serve corn fritters immediately.