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1
Heat the oven to 250 degrees F and arrange a rack in the middle.
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2
Remove the corn kernels from the cobs: Place a large container on a damp towel.
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3
Fold a paper towel into fourths and place it inside the container.
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4
Stand one ear of corn on the paper towel, using the stem as a handle.
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5
Using a paring knife, slice downward, letting the kernels fall into the container.
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6
Rotate the cob and continue until all the kernels have been removed; set the cob aside.
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7
Repeat with the remaining corn (you will need 2 cups of kernels; save any extra for another use).
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8
Discard the paper towel.
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9
Using the back of the knife, scrape along the cobs to extract the milky liquid, adding it to the bowl with the kernels; discard the cobs.
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10
Set the kernels aside.
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11
Whisk the flour, cornmeal, baking powder, salt, and cayenne together in a large bowl until combined.
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12
Whisk the milk and egg together in a small bowl until combined, add them to the flour mixture, and stir until combined.
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13
Stir in the corn and scallions until evenly mixed; set aside.
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14
Pour the oil into a Dutch oven or a large, heavy-bottomed pot and heat over medium-high heat until the oil temperature registers 360 degrees F on a deep-frying/candy thermometer.
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15
Meanwhile, fit a wire rack over a baking sheet; set aside.
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16
When the oil is ready, carefully drop 5 heaping tablespoons of the corn batter into it.
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17
Fry, turning occasionally, until dark golden brown all over, about 4 minutes.
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18
Using a slotted spoon or spider skimmer, transfer the fritters to the wire rack on the baking sheet and place in the oven to keep warm.
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19
Use the slotted spoon or spider to skim and discard any bits of fritter remaining in the pot.
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20
Repeat with the remaining batter.
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21
Serve immediately with the tartar sauce for dipping.
