Chef Dirt's Oyster Fritters

From "Seafood and Things from the Outer Banks" by Chef Dirt

1 cup bacon fat & 1 cup corn oil (or 2 cups corn oil)
1 green onion, minced
1 cup solf-rising cornmeal
1/2 teaspoon salt
1 egg, slightly beaten
Kernels from 1 ear fresh corn
1/2 pint oysters, drained

Heat fat and oil in a 2-quart saucepan to 375 degrees. Chop drained oysters and combine with flour, cornmeal, salt, egg, corn and green onion. Stir until just mixed. You should be able to form a moist, sticky ball using 2 spoons; if too thin then add more flor, if too thick add water. Drop by rounded tablespoonfuls into hot oil and cook until golden brown. Drain in paper towels.

Makes 20 to 24 fritters.