Sweet Corn Hush Puppies

1. In a mixing bowl, combine all the dry ingredients.
2. In another bowl, whisk the egg with the buttermilk, add the corn and the green onions.
3. Blend the buttermilk mixture into the dry ingredients.
4. In a deep, heavy skillet or deep fryer, heat fat for deep frying. The fat should be about 3 inches deep, or deep enough for the hush puppies to float, and the temperature should be around 370 F.
5. Drop the batter by heaping teaspoon full into the hot fat and fry until golden brown.
6. Remove the hush puppies to paper towels to drain and keep warm while frying the rest.

Recipe by Chef Todd Fisher