1-First, prepare your ingredients by washing and cutting 3 cups of fresh corn kernels or thawing frozen ones; make sure to drain any extra water. Finely chop any scallions if you’re adding them, and measure out 1 cup all-purpose flour, 1 tablespoon sugar, 1 teaspoon baking powder, 2 large eggs, and 3/4 cup heavy cream.

2-Next, in a large mixing bowl, combine the flour, baking powder, a pinch of salt, and pepper; stir everything together to mix the dry ingredients evenly. This step helps everything blend smoothly without lumps later on.

3-Then, beat the eggs lightly and mix them with the heavy cream before pouring into the dry mixture. Stir until it’s just combined don’t overmix, or your fritters might turn out tough instead of light and airy.

4-After that, gently fold in the corn kernels and any chopped extras like scallions to keep the corn’s texture intact. Heat vegetable oil in a large pan over medium-high heat, and once it’s hot, scoop in 2-3 tablespoon mounds of batter, flattening them slightly.

5-Cook for 2-3 minutes on one side until golden, then flip and cook another 3 minutes. Transfer to a paper towel to drain, season with salt, and repeat with the rest of the batter. For more ideas on crispy sides, check out a similar technique in our roasted veggie black bean tacos recipe.