Corn fritters

Slice the kernels off the cob, getting as close to the core as possible; a paper towel underneath stops the corn slipping, and the cob can stand on an inverted bowl.

Combine all-purpose flour, cornstarch, shredded coconut, baking powder and salt.

Add black sesame seeds, finely chopped seeded jalapenos and green onions; mix the dry ingredients evenly so the batter needs less stirring once wet.

Add most of the ice water, then more only if needed, to a thin batter; stir as little as possible to limit gluten.

Pour most of the batter over the corn, reserving some, and add more only if needed. The mixture can be refrigerated and fried the next day or the day after.

Heat canola oil to 375F; the cold batter drops it, so maintain about 350F.

Drop in spoonfuls; if clumpy, thin the batter with a little more water. Treat the first batch as a test batch and adjust.

Skim out the fly-away bits during frying so they do not burn; fry until golden brown and crispy.

Serve with sriracha hot sauce for dipping.