My aunt brought a fresh batch to the cookout and people were literally grabbing them before she could set the plate down.

If you don’t have self-rising flour, you can make your own by using 3/4 cup all-purpose flour, 1 1/8 teaspoons baking powder, and 1/4 teaspoon fine salt (this keeps you at four ingredients total). For extra corn flavor, use corn flour for part of the self-rising flour, but keep an eye on the texture so the batter doesn’t get too dry.

If your kids like things less sweet, reduce the sugar slightly, or if they love a treat, drizzle the finished fritters with honey or maple syrup. For a more savory version that still feels family-friendly, you can serve them with seasoned sour cream or ranch on the side instead of mixing anything into the batter, which keeps the ingredient list simple.

These fritters work with fresh, canned (well-drained), or thawed frozen corn; just make sure to pat canned or thawed corn dry with a clean towel so excess moisture doesn’t make the oil splatter.

Food safety tips: Use a heavy, stable skillet and keep hot oil at a moderate temperature—around 350°F (175°C) if you have a thermometer. Never fill the skillet more than about one-third full of oil. Keep kids and pets away from the stove while frying, and turn pan handles inward. Use a slotted spoon or tongs to remove fritters, and let them cool for a minute or two before serving to little ones so they don’t burn their mouths. Refrigerate leftovers within two hours in a shallow container, and reheat in a 350°F (175°C) oven or air fryer until hot and crisp again; avoid reheating in a microwave if you want to keep the edges crunchy.