Whisk together the flour, baking powder, salt and sugar.
Mix in the creamed corn, egg and cream until the mixture comes together. The mixture should be thick.
Line a plate with paper towels.
Pour a heavy coating of vegetable oil into a large skillet and place it over medium-high heat.
Once the oil is hot, scoop mounds of the corn batter into the pan, spreading it lightly into flat circles around 1/3 of an inch thick
Fry the one side of the fritter for 2-3 minutes until well browned on the bottom. then flip Cook another 2-3 minutes until golden brown and cook through completely. There is egg in the mixture so make sure they are cooked through.
Once cooked, transfer the fritters to the paper towel-lined plate, placing them in single layers on the paper towels., Repeat with the remaining batter until used up.
Garnish with minced green onions. Serve with sour cream for dipping.