Using a sharp knife, slice downward along the length of the cob, cutting off the kernels. Rotate the cob as you go, until all the kernels are removed.

Add the corn kernels to a food processor or high-speed blender. Pulse until just blended. Don’t overdo it. The batter should still be thick & chunky, not liquid. Transfer the blended corn to a large bowl.

If the batter becomes too runny, stir in coarse yellow cornmeal, 1/4 cup at a time, until the batter thickens yet remains pourable.

In the bowl with the blended corn, stir in the egg, sugar, salt, and ground anise until combined. The mixture should be smooth, thick, and paste-like. Set aside.

In a skillet, heat oil to 375ºF. Drop spoonfuls of batter into the hot oil, frying for 2-4 minutes until golden brown on all sides. Drain fritters on paper towels.

The fritters should be crispy outside and tender inside. Serve immediately.