Before you start, make sure you have all your ingredients ready. It can feel like a kitchen tunnel vision moment when you realize you forgot a key item halfway through!

In a mixing bowl, combine the sifted flour, baking powder, sugar, salt, black pepper, and smoked paprika. Stir well until everything is evenly distributed. The spices will provide flavor and a touch of warmth.

In another bowl, beat the egg. Add the whole milk and melted butter, whisking until blended. This mixture brings moisture, binding the fritters together.

Slowly pour the wet mixture into the dry ingredients. Stir carefully until just combined – avoid over-mixing to keep them light and fluffy.

Gently fold the drained corn into the batter. Each kernel is a flavor nugget that brings joy. Mix in just enough to distribute the corn throughout without breaking the kernels.

In a large frying pan, pour in the vegetable oil. Heat it over medium-high heat. You can test if your oil is hot enough by dropping a tiny amount of batter into it. If it bubbles, you’re go.

Spoon the batter into the hot oil, being careful not to overcrowd the pan. Fry until golden brown on one side, about 3-4 minutes, then flip and cook the other side. Crispiness is key!

Once golden brown, remove them from the oil and rest them on paper towels to absorb excess oil. This adds that last crunch you’re looking for.

These fritters are best served warm alongside your favorite dipping sauce. A cool, creamy dip will balance their warmth and enrich your experience!