• Vegetable Oil (for frying) | --- | 2 to 4 cups (396g to 792g)
• All-Purpose Baking Mix | --- | 1 cup (120g)
• Chili Powder | --- | 1 teaspoon
• Cumin | --- | 1/4 teaspoon
• Large Egg (room temperature) | --- | 1
• Milk (whole preferred, room temperature) | --- | 1/3 cup (76g)
• Vegetable Oil | --- | 2 tablespoons (25g)
• Whole Kernel Corn (drained) | --- | 15.25-ounce can (432g)
• Jalapeño (finely diced) | --- | 1 small (15g)

1. Add enough vegetable oil to a high-sided skillet or saucepan so that it measures about 3/4" deep. Heat over medium-high until it reaches 365°F on a digital thermometer. Line a baking sheet with paper towels and set a cooling rack on top. While the oil heats, prepare the fritter batter.
2. In a medium bowl, whisk together the baking mix, chili powder, and cumin.
3. In a small bowl or measuring cup, whisk the egg, milk, and oil until well combined.
4. Add the milk mixture to the dry ingredients and use a flexible spatula to stir together the ingredients until combined. Stir in the corn and jalapeño.
5. Working in batches, scoop the batter by the heaping tablespoon (a level tablespoon scoop is the right amount here) to carefully add batter to the hot frying oil. Be careful not to crowd the pan. After 30 to 40 seconds, the bottom of the fritters will appear golden brown. Carefully flip them over and fry for another 30 to 40 seconds, or until golden brown all over.
6. Transfer the fritters to the prepared rack-lined baking sheet. Continue with the remaining batter until all the fritters are fried.
7. Corn fritters are best eaten warm, shortly after cooking. Any leftovers can be stored in an airtight container at room temperature for up to a day and reheated on a rack-lined baking sheet for about 10 minutes in a 350°F oven.