• 3 cups of oil for frying
• 1/2 cup all purpose flour
• 1/2 cup cornmeal
• 3 tbsp. sugar
• 1 1/2 tsp. baking powder
• 1/2 tsp. ground cinnamon
• 1/2 tsp. salt
• 1/2 cup milk
• 1 egg
• 2 tbsp. melted butter
• 1 cup fresh corn kernels (you can use canned if that’s what is available)

Put a large, heavy-bottomed pot over medium heat. Pour 3 inches of oil into the pot and heat the oil to 350F. Check the temperature frequently with a kitchen thermometer.

While the oil is heating, mix together the flour, cornmeal, sugar, baking powder, cinnamon, and salt. Whisk in the milk, egg, and melted butter. Fold in the corn.

When the oil is hot, use a tablespoon measure (or small cookie scoop) to carefully drop the fritters into the hot oil. Make sure to flip the fritter over after the first 10-15 seconds. Fry until golden brown and cooked through, about 2-4 minutes. You will need to turn the fritter over in the oil halfway through the cooking time.

Using a slotted spoon, remove the fritters to a paper towel-lined plate to drain. Serve hot.