Buñuelitos de Maiz (Corn Fritters)

Caribbean cooks believe that anything edible is greatly enhanced by deep-frying. These slightly sweet corn fritters are embedded in every Cuban's taste memory. They're a perfect complement to pork chops, and they go really well with a cold beer.

• 2 cups fresh corn kernels or thawed frozen corn
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tsp. baking powder
• 1/2 tsp. kosher salt
• 2 large eggs, lightly beaten
• 1 to 2 Tbs. milk, only if needed
• Vegetable oil for frying

In a food processor, process the corn kernels into a coarse purée; set aside.

Sift the flour, sugar, baking powder, and salt into a bowl. Add the eggs and the corn purée; stir to combine well. The batter should be quite thick; add more flour if it looks too loose or a bit of milk if too thick. Lightly cover the batter and set aside for 15 to 30 minutes. (This will make the fritters fluffier.)

Heat about 1 inch of oil in a large, deep-sided skillet (preferably cast iron) to 350°F over medium heat. Drop the batter by the tablespoon into the oil; don’t crowd the pan. Fry the fritters, turning them until golden on all sides, 3 to 5 minutes. Drain on paper towels and keep warm.