Corn Fritters in 35 Minutes

Instructions:

1. In a medium bowl, whisk together the all-purpose flour, yellow cornmeal, baking powder, salt, and granulated sugar until fully combined.
2. In a separate smaller bowl, beat the egg, whole milk, melted unsalted butter, garlic powder, and cayenne pepper.
3. Pour the wet ingredients into the dry mixture and whisk until just combined; do not overmix to avoid tough fritters.
4. Gently fold in the drained sweet corn kernels using a spatula until evenly distributed.
5. Let the batter rest for 5 minutes to allow the cornmeal to hydrate.
6. Heat the neutral oil in a 12-inch cast iron skillet or heavy-bottomed non-stick pan over medium-high heat until shimmering.
7. Drop mounds of batter into the oil using a cookie scoop and gently press them into disks approximately 1/2 inch thick.
8. Fry for 3 minutes until the edges are mahogany-colored, then flip and fry for another 3 minutes until golden brown on both sides.