A Chiclayo classic, golden outside and tender within. Sweet corn stays unmistakably present in a simple northern Peruvian fritter with crisp edges and a soft center—the kind of little bite that disappears faster than expected.
Finely chop the white onion. Place the corn in a blender and pulse, without adding liquid, until you have a coarse paste with some corn texture still visible. Do not overblend; the mixture should be moist but not runny.
Transfer the corn to a bowl and mix in the onion, eggs, flour, sugar, and salt. Stir just until you have a thick batter that holds on a spoon; when dropped, it should spread slowly rather than run like pancake batter.
Heat the vegetable oil in a skillet over medium heat and add portions of about two tablespoons without crowding the pan. Fry in batches for
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