Corn Fritters

• 1 cup All purpose flour

1/4 cup Fine cornmeal

1 Tbsp Sugar

1 1/2 tsp Baking powder

1 tsp Sea salt

1/4 tsp Cayenne pepper

3/4 tsp Garlic powder

• 3 cups Fresh (from 4 cobs) or frozen corn kernels, thawed

4 Green onions, minced

1/3 cup Whole milk

8 Tbsp Butter, melted, cooled

2 Large eggs

1/2 cup Vegetable oil

1. In a large bowl, whisk the flour, cornmeal, sugar, baking powder, salt, cayenne and garlic powder together, until fully combined.
2. Add the corn and onions to the flour mixture and toss until fully combined.
3. Add the milk, 4 tablespoons butter and the eggs to the dry ingredients and mix with a wooden spoon until just combined.
4. In a large skillet (preferably cast iron) heat 2 tablespoons of the oil along with 1 tablespoon of remaining butter over medium high heat. When the oil is glistening and the butter is bubbling, pour 4 (1/4-cup) portions of the batter into the pan and flatten each slightly with the back of the measuring cup. Cook until golden-brown on the bottom, 2 to 3 minutes. Using a spatula, flip and cook until, browned on the other side and cooked through, 2 to 3 more minutes.
5. Transfer the cooked frittered to a paper-towel lined plate. Continue making fritters with the remaining batter adding 2 tablespoons of oil and 1 tablespoon of butter for each batch. Transfer finished fritters to a serving plate and serve warm or at room temperature. Makes about 14 fritters.