Corn Fritters: Crispy and Golden

Instructions:

1. In a large bowl, combine the corn kernels, sliced scallions, and chopped parsley.
2. In a separate small bowl, whisk together the flour, cornmeal, baking powder, garlic powder, cayenne, salt, and pepper.
3. Pour the dry ingredients over the corn, then stir in the beaten egg and milk until just combined; do not overmix.
4. Heat the avocado oil in a 12-inch skillet over medium-high heat until it shimmers (about 3 minutes).
5. Scoop approximately 2 tablespoons of batter per fritter into the pan, flattening them slightly with the back of the spoon.
6. Cook for 3–4 minutes per side without moving them, until the edges are golden brown and a mahogany-colored crust forms.
7. Flip and cook for another 3 minutes until both sides are crisp and the center is set.