Preparation

Make and freeze the fritters

In a blender, combine 1 cup of the corn, the eggs, and the garlic. Cover and blend until combined. Transfer the corn mixture to a medium bowl, and add the remaining corn, the cornmeal, baking powder, and salt. Stir to combine. Scoop spoonfuls of the corn mixture onto a parchment- lined sheet pan. Using the back of a spoon, flatten the mounds into fritters (you don’t want a sphere, but more of a thick pancake), making sure none are touching each other. Freeze at least 1 hour to firm up. Once firm, transfer to a resealable plastic bag, making sure to remove as much air as possible.

Fry the fritters

Heat a large skillet over medium heat, and add the oil. You want enough oil so that it goes about halfway up the fritter. Heat the oil until 330°F to 360°F. (If you don’t have a thermometer, you can test with a wooden spoon or chopstick—if bubbles form around the spoon or chopstick in the oil, then the oil is hot enough.) Be sure not to let the oil boil—if the oil is too hot, the exterior will cook too fast and the interior will still be cold. Cook the frozen fritters for 2 to 3 minutes on each side. Remove from the oil and drain on a plate lined with paper towels. Serve hot.