3/4 cup all-purpose flour

2 tablespoons yellow cornmeal

1 tablespoon sugar

1 1/2 teaspoons baking powder

Coarse salt

1/2 teaspoon cayenne

1/2 cup whole milk

1 large egg

2 cups yellow corn kernels (roughly 2 ears)

Vegetable oil, for frying

Honey, for serving

In a large bowl, stir together flour, cornmeal, sugar, baking powder, 1 1/2 teaspoons salt, and cayenne. Add milk and egg to flour mixture and stir together to create a batter. Add corn and fold to combine.

Heat 4 inches oil in a large heavy-bottomed pot or Dutch oven over high heat until a deep-fry thermometer reaches 375 degrees. Working in batches, using a small ice cream scoop or two spoons, drop batter by the tablespoon into the oil. Cook, turning occasionally, until cooked through and deep-golden brown, 1 to 2 minutes; adjust heat as needed to keep oil temperature between 350 and 360 degrees. Transfer fritters to a paper-towel-lined baking sheet. Season to taste with salt, and serve immediately with honey.