1-Gathering and Preparing Your Ingredients: Begin with the basics: shave the kernels from 3 fresh corn cobs, or if you’re using frozen, make sure it’s thawed, rinsed, and dried. Then, in a bowl, whisk together the baking powder, all-purpose flour, yellow cornmeal, ¼ teaspoon salt, black pepper, cayenne pepper, and corn starch until well mixed.

2-Next, add the egg and heavy cream to that dry mix and stir it into a nice, uniform paste. Gently fold in the corn kernels, crumbled feta cheese, and sliced green onions to keep everything light and airy.

3-Cooking to Golden Perfection: Heat ½ cup of cooking oil in a large skillet over medium-high heat. Use a cookie scoop to drop 3 to 4 portions of batter into the hot oil, then press each one flat to about ½ inch thick. Fry for 3 minutes on the first side, flip, and cook for another 2 to 3 minutes until they’re golden brown and cooked through.

4-Once done, take them out and let them drain on paper towels, then sprinkle with the remaining ¼ teaspoon salt. For tips on getting that crisp texture, our summer squash corn chowder recipe shares similar techniques that can help enhance your frying skills. And if you want to dive deeper, check out deep-frying 101 for even more pointers.