If using fresh corn, cut kernels off the cobs and measure 2 cups. If using frozen, thaw and drain well. Pat kernels dry with paper towels to remove excess moisture.

Make batter

In a large bowl whisk together flour, cornmeal, baking powder, salt, black pepper and sugar. In a separate small bowl beat the egg with milk. Add egg mixture to dry ingredients and stir until partially combined. Fold in the corn, sliced scallions, chopped cilantro and minced garlic. The mixture should hold together when scooped; if too dry add up to 1 tablespoon water or milk, if too wet add 1 tablespoon flour or cornmeal.

Heat oil

Pour neutral oil into a wide skillet or shallow pot to a depth of about 1/4 inch (roughly enough to shallow-fry). Heat over medium-high until oil registers 350°F (175°C) or a pinch of batter sizzles and turns golden in about 30 seconds.

Fry fritters

Using two spoons or a small ice cream scoop, drop 2-tablespoon mounds of batter into hot oil, smooshing slightly to form 2½–3 inch rounds. Do not overcrowd — fry in batches allowing space. Fry 2–3 minutes per side until deep golden and crispy. Adjust heat as needed to prevent burning; reduce to medium if color is progressing too quickly. Transfer cooked fritters to a wire rack set over a baking sheet or paper towels and keep warm in a 200°F (95°C) oven if making multiple batches.

Finish

When all fritters are cooked, sprinkle lightly with fine sea salt. Keep warm while you make sauces and seasoning.

House-made aioli

In a small bowl combine mayonnaise, fresh lemon juice, grated garlic, smoked paprika, honey, salt and black pepper. Whisk until smooth and taste — adjust acidity with more lemon or salt to preference. Chill until ready to serve. This makes a bright, slightly smoky aioli to dot on fritters.

Coconut chimichurri

In a medium bowl combine chopped parsley, chopped cilantro, chopped mint (if using), minced shallot, lime juice, light coconut milk, olive oil, red pepper flakes, salt and black pepper. Stir to combine, then fold in the toasted shredded coconut. Let the chimichurri sit for at least 10 minutes at room temperature to allow flavors to meld. Taste and adjust seasoning or lime as needed.

Nori seasoning & garnish

Toast the nori sheet briefly over a gas flame or in a dry skillet until crisp (if not using pre-toasted furikake). Crumble or grind toasted nori into small flakes. Mix nori flakes with toasted sesame seeds and chopped toasted sunflower seeds (if using). Keep a small bowl of this nori seasoning to sprinkle on the finished fritters. Cut lime into wedges for serving.

To plate: arrange fritters on a platter or plate. Spoon a small smear or dollop of house aioli on each fritter (about 1 teaspoon), then spoon or drizzle 1 teaspoon of coconut chimichurri over or alongside. Finish with a light sprinkle of nori seasoning and a final pinch of fine sea salt. Serve immediately with lime wedges on the side.