Directions
Step 1: Prep your corn. If you are using frozen corn, let it thaw for about 20 minutes in a dish towel to soak up most of the moisture. If you are using fresh corn, remove kernels from the cob.
Step 2: Add your corn to a large bowl and sprinkle in the cumin, chipotle powder, garlic powder, sugar, flour, baking powder, salt and pepper. Mix together until all the corn kernels are coated.
Step 3: In a small bowl whisk together the eggs and then pour it over the corn mixture.
Step 4: Pour in the heavy cream over the corn mixture and mix gently unto a batter forms.
Step 5: In a large deep skillet add the oil and let it warm up over medium heat. Once the oil is fully warmed through, scoop the corn batter into oil. Depending on how large the skillet us you can scoop in about 2-3 corn fritters. Just be careful of over crowding the pan, that can reduce the oil temp. NOTE: The corn may still have moisture so be careful of the oil popping up. Use a protective frying screen to stay safe. Linked Here!
Step 6: Let the corn fritters fry about 3-4 minutes on each side. Keep an eye on the heat, you want it to remain at medium so the fritters cook through. If the oil is too hot the outside will cook too quick, leaving the inside uncooked. If the oil is not hot enough the outside of the fritters won’t be crisp. Try cooking one at first to really get the hang of frying the fritters.
Step 7: Once the fritters have cooked on both sides, remove from the oil and place on a plate lined with paper towels or a clean dish towel. Immediately sprinkle them with sea salt and let cool.
Step 8: Top the fritters with sour cream, hot sauce, cotija cheese, cilantro or whatever else you’d like. Enjoy them slightly warm.
Step 9: Have left overs? Store them in an air tight container in the refrigerator. Once you are ready to eat, pop them in the air fryer or oven at 400 degrees for 6-8 minutes or until they are warmed through and crisp.
