5 ears of corn
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon salt
1 teaspoon chili powder
4 green onions, thinly sliced
1/2 teaspoon pepper
1 cup beer
2 cups vegetable oil
Cut the kernels from each ear of corn and place them in a medium bowl. Add the flour, baking powder, salt, chili powder, green onions and pepper and stir to coat.
Gradually beat in the beer to form a batter. Mix well and set aside for 30 minutes.
Pour the oil into a thick, heavy-bottomed pan or large wok. Heat until a small piece of bread, dropped in, sizzles instantly.
Drop in 1 tablespoon of batter for each fritter, frying in batches of 5 for approximately 5 minutes or until golden and crispy. Drain on paper towels and serve warm with chili sauce.
Advance Preparation: The batter may be prepared 3 hours in advance and refrigerated; Alternatively, the fritters may be fried and frozen, then thawed in the refrigerator and baked for 5 minutes in a 400-degree oven.