Crunchy Coconut Corn Fritters

• 1 cup all purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp sugar
• 1/2 tsp cayenne
• 1 egg
• 1/2 cup coconut milk
• a few dashes of hot sauce
• 1 1/2 tbsps butter, melted
• 1 1/4 cups fresh corn kernels (about 2 ears)
• 1 cup frozen, grated unsweetened coconut, thawed
• 1/4 cup scallions, thinly sliced
• 1 tbsp green chilies, finely minced (optional)
• salt

1. In a bowl, sift together flour, baking powder, salt, sugar, and cayenne. In another bowl, beat together egg, coconut milk, hot sauce, and butter. Add wet ingredients to dry ingredients and mix until it comes together. Don't overmix. Fold in remaining ingredients.
2. In a large heavy saucepan, dutch oven, or deepfryer, heat about 4 inches of vegetable oil to 325? F. Carefully, drop spoonfuls of the batter and cook until golden brown, working in batches. Remove to a towel-lined plate and sprinkle with salt.
3. A few things: (1) don't overcrowd because it will bring the oil temperature too far down, and (2) be careful - it splatters when cooking.
4. Serve warm with a dipping sauce of your choice...a cilantro aioli would work well here or even a spicy ketchup.

flour, baking powder, salt, sugar, cayenne, egg, coconut milk, dashes, butter, ubc, frozen, ubc, green chilies, salt

Taken from food52.com/recipes/6241-crunchy-coconut-corn-fritters (may not work)