Prepare ingredients: canned corn, egg yolk, flour, and nuts. Use sweet corn for better flavor.

Blend canned corn in a mixer, leaving 1-2 tbsp unblended for texture, or chop finely.

Mix blended corn with 1 tbsp flour and egg yolk. If the corn is finely blended, transfer to a bowl and mix with a spatula.

Adjust batter consistency by adding up to 3 tbsp flour. Avoid adding too much flour to preserve the corn flavor.

Shape batter into 3cm pieces using two spoons. Prepare shapes before frying for convenience.

Heat oil in a pan to 170-180°C and fry the shaped batter for 5-8 minutes.

Cook evenly on medium heat and drain excess oil using a mesh strainer.

Prepare syrup by heating cooking oil and sugar in a 4:2 ratio over medium heat.

When the syrup turns golden brown, remove from heat and coat the fried corn fritters evenly.

Place coated fritters on parchment paper or a lightly greased plate to cool.