1. 1. Prepare the batter: In a large mixing bowl, whisk together the sourdough discard, all-purpose flour, large egg, and milk until just combined. Do not overmix; a few small lumps are perfectly fine.

2. 2. Add dry ingredients: Stir in the baking powder, salt, and black pepper. Mix gently until these are incorporated into the batter.

3. 3. Fold in the corn and green onions: Add the corn kernels and chopped green onions to the batter. Using a spatula, gently fold them in until they are evenly distributed throughout the mixture.

4. 4. Heat the oil: Place a large non-stick skillet or cast-iron pan over medium heat. Add the vegetable oil and let it heat up until it shimmers slightly. You can test the oil by dropping a tiny bit of batter in; if it sizzles gently, it is ready.

5. 5. Cook the fritters: Drop spoonfuls of batter (about 2 tablespoons per fritter) into the hot oil, leaving some space between each one. Flatten them slightly with the back of the spoon to ensure even cooking. Do not overcrowd the pan; cook in batches if necessary.

6. 6. Flip and finish: Cook for 3-4 minutes per side, or until the fritters are golden brown and cooked through. They should feel firm to the touch when done. Use a spatula to carefully flip them.

7. 7. Drain and serve: Once cooked, transfer the fritters to a plate lined with paper towels to drain any excess oil. Serve immediately while warm.