In a large Mixing Bowl, whisk together the 2 cups all-purpose flour plus extra for dusting, ¼ cup cornmeal fine-ground, 3 tbsp granulated sugar, 1 tsp baking powder, ½ tsp salt, and ¼ tsp nutmeg freshly grated preferred (if using) until evenly combined.

Add the softened 1 tbsp unsalted butter softened and ½ tsp vanilla extract to the dry ingredients. Using your fingertips, rub the 1 tbsp unsalted butter softened into the 2 cups all-purpose flour plus extra for dusting mixture until it resembles coarse crumbs. Gradually pour in the ½ cup water cold, a little at a time, mixing until a soft, slightly sticky dough forms.

Shuck each ear, peel back husks, and pull off as much silk as possible. Rinse under cold water to clear remaining silk. Snap or cut ears in half if needed to fit your Pot. Use a pot large enough to hold all ears without crowding and deep enough to fully submerge them. Skip salt in the water — add butter and salt at the table after cooking.

Fill a Pot with enough cold water to fully cover the ears. Method depends on freshness. Very fresh corn: Bring water to a full rolling boil. Add shucked ears and boil actively for 2–3 minutes. Fresh corn only needs to be heated through. Grocery store corn: Add shucked ears to actively boiling water and cook uncovered for 5–7 minutes, until kernels are tender when pierced. Taste a kernel to judge doneness. Off-heat method (works for any corn): Bring water to a full rolling boil. Add shucked ears, cover, and immediately turn off the heat. Let sit undisturbed for 10 minutes. Corn can stay in the covered water up to 10 additional minutes without overcooking. Keep the pot covered once off heat. Do not lift the lid during the rest.

Pour the 2 cups vegetable oil for frying into a deep Skillet to a depth of about 2 inches. Heat over medium heat until the 2 cups vegetable oil for frying reaches 350°F. Test by dropping in a small piece of dough — it should sizzle and rise to the surface within a few seconds.

Working in batches of 3–4 to avoid crowding, carefully lower the shaped dough into the hot oil. Fry 4–5 minutes, turning occasionally with a Slotted Spoon, until deep golden brown on all sides and cooked through.