How to Make Them
Dry your corn thoroughly
5 minutes
If using thawed frozen corn or canned corn, drain it completely. Pat the corn kernels dry with a paper towel. Excess water is the enemy of a crispy fritter—dry corn ensures the batter clings perfectly.
In a medium bowl, whisk together the beaten egg and heavy cream. Stir in the sweet corn. Gently fold in the self-rising flour using a spatula just until combined. It should look like a thick, scoopable batter clustered with corn.
Heat your pan and oil
3 minutes
Add about 1/4 inch of oil (or a spoonful of bacon grease for authentic Southern flavor) to a heavy skillet, preferably cast iron. Heat over medium-high heat. Test the oil by dropping a tiny bit of batter in; it should sizzle immediately.
Fry until golden
6-8 minutes
Drop the batter by the tablespoonful into the hot oil, flattening them slightly with the back of the spoon. Fry for 2 to 3 minutes per side until deeply golden brown. Transfer to a wire rack or paper-towel-lined plate to drain, and sprinkle immediately with a pinch of flaky sea salt.
The Ultimate Texture Tip: Avoid crowding the pan when frying. If you put too many fritters in the skillet at once, the oil temperature will drop,
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