## Instructions:
1. **Whisk Dry Ingredients:** In a large bowl, whisk together the all-purpose flour, cornmeal, baking powder, smoked paprika, cayenne pepper, salt, and black pepper until well combined.
2. **Combine Wet Ingredients:** In a separate medium bowl, whisk together the lightly beaten egg, milk, and melted butter.
3. **Combine Wet and Dry:** Pour the wet ingredients into the dry ingredients. Stir with a spoon or spatula until just combined. Be careful not to overmix; a few lumps are perfectly fine.
4. **Add Corn and Onion:** Gently fold in the drained sweet corn and finely chopped red onion.
5. **Heat Skillet:** Heat a large skillet or griddle over medium heat. Add a tablespoon or two of butter or oil to coat the bottom of the pan.
6. **Cook Fritters:** Drop spoonfuls of the batter (about 2 tablespoons each) into the hot skillet, leaving some space between them. Flatten them slightly with the back of a spoon if desired.
7. **Flip and Cook:** Cook for 3-4 minutes per side, or until golden brown and cooked through. You may need to adjust the heat to prevent burning. Cook in batches, adding more butter or oil as needed.
8. **Drain and Serve:** Transfer cooked fritters to a plate lined with paper towels to drain any excess oil.
9. **Garnish and Enjoy:** Garnish with fresh cilantro, if using. Serve hot with your favorite sweet chili sauce or a dollop of sour cream for an extra kick!
## Short Tips:
* **Don’t overmix the batter:** Overmixing will result in tough fritters.
* **Pat the corn dry:** Removing excess moisture from the corn helps keep the fritters from becoming soggy.
* **Adjust the heat:** If your fritters are browning too quickly, lower the heat. If they’re not browning enough, increase it slightly.
* **Get creative with toppings:** Experiment with different sauces like sriracha mayo, lime crema, or even a sprinkle of crumbled feta cheese.
* **Make ahead:** The batter can be made an hour or two in advance and stored in the refrigerator. Just give it a good stir before frying.
