Use corn with fresh and big Cornells. The Cornell's should be pricked easily with nails and should feel a bit wet from inside as shown in the picture below. Peel and grate them. The perfect corn will give you a perfectly moistured mixture which is not too dry and not too milky that runs in the plate.
Mix all the other ingredients in grated corn. Mix well. Take oil in a pan that is enough to immerse fritters completely. Heat it moderately. Drop a little corn mixture in oil to check the temperature..it should sizzle and sit at the bottom, should not take very long to turn pink.
Drop big size fritters in the oil, not more than 6-7 fritters at a time. Wait until they turn pink at the bottom. Stir once or maximum twice to get evenly pink colour on all sides. Remove from oil. Serve hot with fried green chillies and sliced salty onions.
