Corn Fritters

• 1 cup cornmeal

• 1 cup all-purpose flour

• 1 tablespoon plus 1 teaspoon baking powder

• Pinch of kosher salt

• 1/4 cup granulated sugar

• 3/4 cup (180 ml) milk

• 2 eggs, beaten

• 4 tablespoons (57 g) butter, melted

• 1 cup corn kernels (about 6 ounces) (thawed if frozen)

• About 2 quarts neutral oil such as vegetable, canola, or peanut oil

• Powdered sugar (optional)

• Sliced scallions (optional)

Directions

1. In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar. In a separate bowl combine milk and eggs then pour wet ingredients over dry ingredients and whisk to combine. Add melted butter and corn and mix well.

2. To a Dutch oven or wok, add oil until it measures 2-inches deep and heat to 350°F (175°C). Working in batches, drop corn fritter batter into hot oil one tablespoon at a time. Cook, agitating and turning frequently until golden brown and crisp on all sides and fritters are cooked through, about 4 minutes total. Remove fritters to a large plate lined with paper towels and season with salt. Return oil to 350°F (175°C) and repeat with remaining batter. Serve immediately, garnished with powdered sugar or sliced scallions.