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Gather all the ingredients.
Shuck each ear of corn and shave the kernels off using a sharp knife, cutting away from you. I got around 1 cup of kernels per ear of corn.*
Mix the baking powder, flour, cornmeal, ¼ tsp salt, black pepper, cayenne pepper, and corn starch together in a bowl.
Add the egg and heavy cream, mixing until a uniform paste forms.
Add corn kernels, feta cheese, and green onions. Fold it all in until well mixed. Heat the cooking oil over medium-high heat in a large skillet or sauté pan.
Use a cookie scoop to portion out your fritters.**
Place 3 or 4 at a time in the hot oil, using a spatula to press them down so they are flat, but not falling apart. Mine were about ½ inch thick. Fry for 3 minutes.
Flip and fry for an additional 2-3 minutes.
Remove from hot oil, lay them on a paper towel-lined baking sheet, and sprinkle with remaining salt. Serve and enjoy.