Steps
- Briefly pulse 1½ cups of fresh corn kernels in a food processor until finely chopped but still chunky. Avoid turning them into a liquid.
- Mix in ¼ cup plus 2 tablespoons of sugar, ½ teaspoon of salt, ½ teaspoon of ground anise seed, and 1 large egg to form a thick batter.
- Heat 2in / 5cm of vegetable oil in a heavy pot to 375°F / 190°C. Drop in 1-tablespoon portions, cooking about 6 at a time.
- Fry for 2-4 minutes, turning, until golden and floating. Drain on paper towels and sprinkle lightly with sugar.