Frituras de Maiz Tierno

Combine the ground fresh corn kernels, well-beaten egg, ground anise seed, sugar, and salt in a mixing bowl, stirring until a thick batter forms.

Heat oil for frying in a deep skillet or heavy-bottomed pot over medium-high heat until shimmering and a small drop of batter sizzles immediately upon contact.

Drop rounded teaspoons of the corn batter carefully into the hot oil, working in batches to avoid overcrowding the pan.

Fry the frituras for 2-3 minutes until the bottoms are golden brown and crispy, then flip carefully using a slotted spoon.

Continue frying the other side for another 1-2 minutes until evenly golden and cooked through.

Transfer the cooked frituras to a paper towel-lined plate using a slotted spoon to drain excess oil.

Serve the warm frituras de maiz tierno immediately while still crispy.