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Ingredients
3 cups sweet corn kernels, about 4 ears of corn
1/2 Cup all-purpose flour
2 Tablespoons chopped cilantro
1 Teaspoon kosher salt
1 Teaspoon black pepper
2 Large eggs, beaten
Vegetable or canola oil for frying
Instructions
In a medium bowl, mix together corn, flour, cilantro, salt and pepper until well combined.
Add beaten eggs and mix well.
Heat a large skillet over medium high heat. Add oil enough to cover the bottom of the pan and heat it until nice and hot.
Drop about 6 fritters into the hot skillet, about 1/4 cup of corn mixture for each fritter, and flatten them a bit. (I love to use this large cookie scoop for uniform fritters.)
Cook the fritters until golden brown, about 2 minutes. Using a spatula, flip the fritters and cook for another 2 minutes, or until golden brown.
Transfer fritters onto baking sheet lined with wire rack. Repeat with the remaining mixture.
Serve immediately. If not serving immediately, keep the fritters warm in oven at 200�F so that the texture stays nice and crisp on the outside.