• Place a couple of sheets of paper towel on a wire rack for the cooked fritters. Set it aside.
• Expert tip: you can use two larger pans at the same time to make more in one batch. That will save you a lot of time and keep the earlier batch from being cold when finished.

Cut Cork Off The Cob:

• Take off the husks and as many silk fibers as you can. Cut off leftover part of the stalk, if any, at the bottom of the cob and stand it up inside a wide, rimmed baking sheet or in a mixing bowl.
• Cut the kernels off the cob with a sharp knife from top to bottom, following the natural curve of the cob. 
• Collect all the kernels and add them to the mixing bowl. Run the back of the knife up and down the corn cob, scraping leftover corn pieces and starch over the bowl. 

Prepare The Batter:

• Combine all ingredients with corn and mix until it’s all evenly incorporated. Let the batter sit for about 15 minutes. Meanwhile preheat the oil.
• Pour 1/2 cup of oil into a large cooking pan and let it preheat to 350°F over medium heat. 

Cooking Fritters:

• Use #40 cookie scoop (you can use a little smaller or a little larger but not much) to scoop out some corn fritter batter. Keeping them small will be much easier to manage, flip, and they will cook evenly. This will also help keep them crispy.
• Add a scoop of batter to the oil carefully and gently push on the top to slightly flatten. Repeat with a few more scoop but don’t overcrowd the pan.
• Let fritters cook for about 3 minutes, until deep golden on the bottom and carefully flip with a metal fish spatula. Fry them for another 2-3 minutes on the other side.
• Take cooked fritters out of the pan and place them on the prepared wire rack. 
• Serve corn fritters with some sour cream, Greek yogurt, flavored aioli, creamy sriracha, avocado ranch, ranch, jalapeno cilantro crema, and many other creamy sauces.