Corn Fritters

Instructions

1. Prepare the corn
   If using fresh corn, cut the kernels from the cob. If using frozen corn, ensure it's completely thawed and pat dry with paper towels to remove excess moisture.
2. Mix dry ingredients
   In a large bowl, whisk together the flour, cornmeal, baking powder, salt, pepper, and paprika until well combined.
3. Combine wet ingredients
   In a separate bowl, beat the eggs, then whisk in the buttermilk until smooth. Pour the wet ingredients into the dry ingredients and stir just until combined. Fold in the corn kernels, bell pepper, green onions, and cilantro.
4. Heat the oil
   In a large, heavy-bottomed skillet, heat about 1/4 inch of vegetable oil over medium heat until it reaches 350°F (175°C). Test the oil by dropping a small amount of batter in—it should sizzle immediately.
5. Cook the fritters
   Working in batches, drop heaping tablespoons of batter into the hot oil, flattening slightly with the back of a spoon. Don't overcrowd the pan. Fry for 2-3 minutes per side until golden brown and crisp.
6. Drain and serve
   Using a slotted spoon, transfer the fritters to a paper towel-lined plate to drain excess oil. Sprinkle with a little extra salt while still hot if desired.