If needed, shuck the corn and cut the kernels from the cob into a large bowl. The bowl helps catch the kernels neatly and keeps the prep contained from the start.

Add the corn, onion, garlic, parsley, melted butter, baking powder, salt, and pepper to the bowl and mix well. You want the vegetables and seasonings evenly distributed so every scoop fries up flavorful.

Stir in the eggs and milk until the mixture is fully combined, then fold in the flour. The batter should look thick and lumpy, able to sit on a spoon instead of running off it.

Pour 1/2 inch (1 cm) of vegetable oil into a large sauté pan and heat it over medium heat until it reaches about 350°F/175°C. A tiny drop of batter should sizzle right away without smoking, which tells you the oil is hot enough to create a crust instead of soaking in.

Drop in spoonfuls of batter or use a large cookie scoop, then gently flatten each one into a patty and cover the pan with a splatter screen. Leave space between the fritters so the oil stays hot, and keep them fairly flat so the centers cook through before the outsides overbrown.

Cook for about 2 min on each side, then transfer the fritters to paper towels to drain. The edges should be deep golden brown and the center should feel firm when gently pressed.

Remove any loose corn kernels from the oil, add more oil if needed, and repeat with the remaining batter. Stray kernels can burn and pop in later batches, so clearing them out keeps the pan steadier and easier to manage.