Fresh Corn and Okra Fritters

Combine stone-ground white cornmeal, all-purpose flour, salt, baking powder, and freshly ground black pepper in a large mixing bowl.

Create a well in the center of the dry ingredients and add the lightly beaten egg and rice milk, stirring until just combined into a thick batter with no lumps.

Fold the thinly sliced scallions, fresh corn kernels, and thinly sliced okra into the batter until evenly distributed.

Heat approximately 2 cups of vegetable oil in a deep skillet or heavy-bottomed pan to 350°F (175°C), checking temperature with a thermometer or by testing with a small piece of batter.

Working in batches, carefully drop spoonfuls of batter (approximately 2 tablespoons per fritter) into the hot oil, avoiding overcrowding the pan.

Fry the fritters for 2–3 minutes on the first side until golden brown, then flip and cook the second side for another 2–3 minutes until evenly golden.

Transfer the cooked fritters to a paper towel-lined plate to drain excess oil, repeating with remaining batter.

Serve the fritters warm, optionally accompanied by a squeeze of fresh lime juice or a dipping sauce of choice.