Step 1

Heat vegetable oil in a large heavy-duty pot to 350F / 180C.

Step 2

Prepare the wet mix. Whisk the egg and water together until homogenized.

Step 3

In a large mixing bowl, add the drained sweet canned corn. Add the AP flour and salt to the corn.

Step 4

Mix until all the kernels are well coated.

Step 5

Once all the kernels are coated, drizzle in a little bit of the wet mix. You should be putting in less than ¼ cup of the wet mix— it should only be enough for the mixture to become tacky but not overly doughy.

Step 6

If not using gloves, wash your hands and dust in flour to shape the cornballs.

Step 7

Scoop around ½ cup of the corn mixture and shape it into small spheres. Move the ball from one hand to the other like you would when juggling.

Step 8

The cornball should be packed enough to not fall apart but not too tightly packed where the ball will be too dense and undercooked.

Step 9

Drop the ball gently into the preheated oil.

Step 10

Agitate the ball for an even fry. Fry for around 4 minutes or until golden brown.

Step 11

Drain on a wire rack and season with salt. Garnish with parmesan cheese powder and parsley. Enjoy!