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Spoon coconut oil into a medium sized saucepan and turn heat on medium-high. As it starts melting, you want to have about 3-4 inches of oil, so add more if you need to. Heat to about 350 degrees.
Meanwhile, add the flour, sugar, baking powder, salt and 3/4 cup of the corn to the bowl of a food processor. Pulse until blended and the corn is in much smaller pieces. Transfer to a mixing bowl and add the remaining corn and half & half. Stir gently to combine - do not over mix. Batter shouldn't be too thin or too thick.
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Once your oil is good and hot, spoon 2-3 fritters into the oil. I used a small scooper, which measures about 2 tbsp per scoop (1/8 cup). Fry 1-2 minutes, then gently flip with a slotted spoon and let it cook a couple more minutes until it's golden brown on all sides. Remove with the slotted spoon and place on a plate lined with paper towels. Continue until batter is gone. Serves with maple syrup on the side for dipping. Serves 3-4.
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