1 cup (about 240 ml / 225 g) raw corn pulp, grated from cobs
1 large egg, well beaten
0.25 cup (30 g) all-purpose flour
1 Salt, to taste (season highly)
1 Black pepper, to taste (season highly)
Instructions
1. Grate raw corn kernels and their milk from fresh cobs using the large holes of a box grater or a corn grater, pressing firmly to extract the pulp. You need 1 cup (240 ml / 225 g) of pulp.
2. In a mixing bowl, combine the corn pulp, the well-beaten egg, and the flour. Season generously with salt and black pepper. Stir until a thick, cohesive batter forms.
3. Choose your cooking method: (A) Deep-frying — heat oil or lard in a heavy saucepan to 375°F (190°C). Test readiness by dropping in a small bit of batter; it should sizzle immediately and rise to the surface. Drop rounded spoonfuls of batter (each about the diameter of a large oyster, roughly 2 inches / 5 cm) into the hot fat. Fry in batches for 2–3 minutes, turning once at the 1-minute mark, until deep golden brown on all sides and cooked through. Remove with a slotted spoon and drain on paper towels. OR (B) Griddle — heat a cast-iron skillet over medium-high heat and grease it well with lard or butter. Drop rounded spoonfuls onto the griddle, flattening slightly. Cook for 2–3 minutes per side until the edges look set and dry, the underside is deep golden brown, and the center is no longer raw when pressed lightly. Both methods yield fritters about the size of large oysters.
4. Serve immediately while hot.
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