A delightful take on classic corn fritters, perfect for any occasion.
In a mixing bowl, combine the fresh corn kernels, eggs, flour, baking powder, salt, and pepper.
Use a whisk to ensure the batter is smooth and free of lumps.
Gradually add the milk to the mixture, stirring until a thick batter forms.
Add the milk slowly to control the batter's consistency.
Heat a frying pan over medium heat and add enough oil to coat the bottom.
Ensure the oil is hot enough by dropping a small amount of batter into it; it should sizzle.
Drop spoonfuls of batter into the hot oil, flattening slightly with the back of the spoon.
Do not overcrowd the pan to allow even cooking.
Cook until golden brown on both sides, flipping once.
Flip the fritters gently to avoid splashing hot oil.
Remove the fritters and place them on a paper towel-lined plate to drain excess oil.
Pat the fritters gently with a paper towel to remove extra oil.
Serve the fritters warm with your choice of syrup or a dollop of sour cream.
Garnish with chopped herbs for a fresh touch.
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