Brazilian Sweet Corn and Cheese Fritters

In a food processor, pulse 1 cup of the corn kernels until roughly chopped. Do not over-process into a paste.

In a large bowl, combine the pulsed corn, the remaining 1 cup of whole corn kernels, flour, milk, egg, shredded mozzarella cheese, chopped parsley, salt, and black pepper. Mix until just combined.

Heat the vegetable oil in a large non-stick skillet over medium heat. Once hot, drop spoonfuls of the corn mixture into the skillet, forming small fritters.

Cook the fritters for 3-4 minutes per side, or until golden brown and cooked through. Adjust heat as needed to prevent burning.

Remove the fritters from the skillet and place them on a plate lined with paper towels to drain any excess oil. Serve warm.