If using canned corn drain it very well. If using frozen corn let it defrost naturally. If using fresh corn boil it (without added salt) and scrape the kernels off the cob.
Slice the white parts of the green onions 5 mm thick, and the green parts 1 cm thick.
Put the corn and green onion in a bowl. Add the fritter batter ingredients and mix together.
Heat up the oil. When a small bit of the batter sinks to the bottom and immediately floats to the surface of the oil, lower the heat to medium. Slide in heaping tablespoons of the fritter mixture into the oil.
Fry the fritters without touching them until they come floating up from the bottom of the pan by themselves (about 2 minutes), then turn them over.
The fritters will be a light golden brown as shown when you turn them over. Fry them on both sides until golden brown, and they're done.
For reference: My partner loves really spicy food, so I serve the fritters with a sauce comprised of mayonnaise and an Indonesian spicy condiment called sambal.
Story Behind this Recipe
I made this by request of my corn fritter loving friends. I used simple ingredients and flavored them the way they like it.
1. The fritter batter is well flavored, so you can enjoy the fritters without any sauce. 2. 70 grams of flour makes a rather loose batter, but you can enjoy the crispiness of the vegetables more. Please adjust the amount of flour to taste. 3. Be careful not to burn yourself when adding the fritters to the hot oil.