Technical Stages :

• Cut the kernels off the cob and place them in a salad bowl.
• Crush the kernels using mortar. If no mortar use an electric chopper to obtain a gold coloured homogeneous dough (or slightly whitish).
• Break the eggs and beat them 30 seconds with the corn dough and the vanilla sugar until you obtain a smooth preparation.
• Heat the oil in a non-stick frying pan and spread the dough in shapes of galettes.
• Brown the fritters 30 seconds each side.
• When finished, drain the fritters on paper towel.
• Sprinkle with caster sugar before serving.
• Bon appétit.