1. Pour the oil into a heavy saucepan to a depth of 1 inch. Heat over medium-high heat until the temperature reaches 350 degrees.

2. Whisk the cornmeal, flour, salt, Creole seasoning, and sugar together in a small bowl. Add the corn, green onions, jalapeño, and parsley, and stir to blend well.

3. In a second, larger bowl, beat the milk, egg, and ½ cup of water together. Add the cornmeal–green onion mixture to the wet ingredients and mix with a whisk until no dry flour is visible. (Add a little more milk to the mixture if necessary. The mixture should be sticky but not runny or grainy.)

4. With a tablespoon, make balls of batter. Fry 4-6 at a time until they’re medium brown; they should float on the oil when they’re ready. Remove and drain, and allow the oil temperature to recover before adding more hush puppies.

5. Serve as an appetizer with a mixture of equal parts mayonnaise, horseradish, and sour cream, or tartar sauce. Or alongside fried seafood or chicken.