Drain excess moisture from the corn kernels if using canned or frozen, then place them in a large mixing bowl.
Use a fork or potato masher to mash the corn slightly, breaking it down until it’s chunky but not completely pureed; this releases their juices and helps with binding.
Add the flour, beaten egg, chopped onion, and herbs to the bowl. Gently fold everything together until just combined—try not to overmix to keep the mixture tender.
Season the batter with salt and pepper, then give it a taste—adjust the seasoning if needed. The batter should be moist but hold together when shaped.
Heat the oil in a non-stick skillet or cast iron pan over medium heat until shimmering and hot—this helps achieve a crispy exterior.
Scoop about 2-3 tablespoons of batter and gently shape it into a patty with your hands or a spatula, then carefully place it in the hot oil. Repeat with remaining batter, leaving space between each.
Cook the patties for about 3-4 minutes on each side, or until they turn golden brown and crispy, with a fragrant corn aroma filling the kitchen.
Use a spatula or slotted spoon to flip the patties carefully, ensuring they cook evenly and develop a crispy crust.
Once golden and crispy, transfer the patties to paper towels to drain any excess oil and let them rest for a couple of minutes.
Serve the warm corn patties immediately, garnished with extra herbs or a squeeze of lemon if desired, enjoying the crispy edges and tender interior.
