1 1/4 C all-purpose flour
1 C creamed corn
3/4 C ham, cubed
1/2 C whole milk
2 large eggs
1 shallot, diced
1 Tbsp olive oil
1 1/2 tsp baking powder
Kosher salt and freshly ground pepper, to taste
Canola or vegetable oil, for frying
In a small bowl, whisk flour, baking powder, salt, and pepper. Set aside.
Heat olive oil in a medium pan or skillet, over medium-high heat. Sauté shallot until softened and tender.
Add ham and cook 3-5 minutes, or until lightly browned. Remove from heat and set aside.
Pour 1/4 inch canola oil into a skillet. Heat on medium-high, until oil is shimmering and sizzles when water is sprinkled into it.
In a large bowl, beat milk and eggs until combined. Stir in flour mixture until smooth.
Mix in creamed corn, ham, and shallot, until incorporated.
In batches, drop large spoonfuls of corn mixture into hot oil. Fry for 2-3 minutes per side, or until golden brown.
Place on a paper towel-lined plate to drain.