Corn Fritters Recipe

Dry Ingredients: In a large bowl, combine ¼ cup cornmeal, ¼ cup all purpose flour, ¾ teaspoon kosher salt, ½ teaspoon baking powder, ¼ teaspoon garlic powder and ⅛ teaspoon ground black pepper. Stir to combine.
Wet Ingredients: In a separate mixing bowl, add ⅓ cup unsweetened almond milk, 1 large egg and 2 tablespoons butter (melted). Whisk to fully combine.
Combine: Add the wet ingredients to the dry ingredients and stir to combine. Add 3 cups corn kernels, 2-3 tablespoons green onions and 1 tablespoon chives. Stir to combine.
Cook: Bring a large cast iron skillet to medium-high heat and add about 1 tablespoon of butter, let melt and swirl to coat the pan. Scoop out approx. 1/4 cup of the corn mixture and place in the cast iron skillet. Use a spoon to flatten out the mixture and try to make it as round as possible. (You should be able to fit 3-4 fritters in a 12 inch pan, so you will need to cook in batches). Let cook 2-3 minutes per side or until the bottom is golden brown. Flip, using a wide spatula, and cook an additional 2-3 minutes or until golden brown. Repeat this process until all the corn mixture is used up.
Sour Cream Dip: Once fritters are all cooked, combine 3 tablespoons sour cream, 1 tablespoon mayo, ½ teaspoon garlic, and pinch kosher salt in a small bowl.
Serve: Enjoy each corn fritter with a dollop of the sour cream mixture on top - garnish with some extra chopped fresh chives.