• Add oil to a large (and heavy-bottomed) pot and preheat on medium-high. *Do not overfill as oil will rise during frying.
• The oil temperature should reach 350-375° F for proper frying; check temperature with a food-safe thermometer.
• In a medium bowl, combine the corn, cilantro, ricotta, eggs, flour, and a pinch of sea salt and pepper.
• Allow batter to rest for 5 minutes before frying.
• Carefully add spoonfuls of batter to the oil and fry for 2-3 minutes or until cooked all the way through.
• When done, remove from the oil with a slotted spoon allowing any excess oil to drain.
• Place on a paper towel-lined pan to cool.
• Season with sea salt and pepper, to taste.
• Serve with low-fat sour cream if desired.