• 4 ears corn, kernels cut from the cob, and divided into 2
• ½ teaspoon Salt
• ¼ teaspoon Pepper
• 1 tablespoon sugar
• ½ cup all purpose flour
• 1 tablespoon cornstarch
• 2 tablespoons evaporated milk
• 1 large egg, lightly beaten
• Canola oil for frying

INSTRUCTIONS

• Process half (2 ears) corn kernels and milk in food processor to uniformly coarse puree, 15 to 20 seconds, scraping down sides of bowl halfway through processing. Set aside
• Heat 1 teaspoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add remaining half corn kernels and cook, stirring frequently, until light golden, 3 to 4 minutes. Transfer to bowl
• Lower stove to low-medium heat, add corn and milk puree and cook stirring frequently with heatproof spatula, until puree is consistency of thick oatmeal (puree clings to spatula rather than dripping off), about 5 minutes. Transfer puree to bowl with kernels and stir to combine
• Stir in flour, cornstarch, sugar, salt, and pepper into corn mixture until well combined.  Gently stir in egg until well incorporated
• Rinse skillet and dry. Add oil to skillet over medium-high heat until shimmering. Drop six 2-tablespoons portions batter into skillet. Press with spatula to flatten into disks. Fry until deep golden brown on both sides, 2-3 minutes per side.  Transfer fritters to a plate with paper towel. Repeat with remaining batter and serve immediately