Sweet Corn Fritters

Mix the dry ingredients in a large bowl under well incorporated. Then mix in the wet ingredients.

Refrigerate for 30 minutes if possible. This will firm the dough up slightly but it will still be very wet. (If making this ahead, you can always refrigerate overnight and then fry when ready to serve.)

Add the oil to a deep fryer and heat until it reaches 375 degrees. If it’s not hot enough, the fritters will fall apart when added. When in doubt, add a small drop of batter into the oil and see if it almost immediately begins to fry.

Use a small cookie scoop to carefully and swiftly drop in the balls of dough, fry in batches of 4-5.

Fry for about 2-3 minutes on each side. You need them to reach a *deep* golden brown to ensure the dough on in the inside has enough time to sufficiently cook.

Carefully remove the fritters and place them on a paper towel-lined plate. Repeat until all of the batter is gone.

Serve!