Fresh corn kernels are fabulous in these fritters, but canned corn or thawed frozen corn will work too. Any of those options ...

And the answer: your batter is too wet. As your fritters cook, the excess moisture will result in a soggy mess that will never turn crispy, no matter how long they stay in the pan. Soggy fritters ...

Cook for 1 minute 30 seconds. Remove from the oil, and very carefully peel off the paper. Return the fritters to the fryer for a further 1 minute 30 seconds or until crisp and golden brown.