Wild Rice and Corn Fritters

1½ cups water, plus more as needed1#189; teaspoons sea or kosher salt#189; cup wild rice, rinsed several times 2 teaspoons baking powder2 tablespoons cornstarch#190; cup wheat flour or cattail flour, plus more as needed#8539; teaspoon cayenne pepper1 cup fresh corn kernels4 scallions, white part only, thinly sliced2 eggs#188; cup beer#188; cup freshly grated parmesan cheese (optional)Safflower oil, for fryingIn a saucepan, bring the water and 1/2 teaspoon of salt to a boil. Add the rice, and cover loosely to allow steam to escape. Decrease heat to a slow simmer, and cook for about 35 minutes, until tender. Add more water as necessary to keep the rice covered throughout. Remove from heat, drain, and allow to cool.Place the remaining 1 teaspoon salt, the baking powder, cornstarch and flour in a bowl. Stir with a fork. Add the cooked rice, cayenne, corn and scallion, and stir well. Crack the eggs in a separate bowl, and whisk. Add the beer, and beat well. Fold the egg-beer mixture into the rice mixture with a rubber spatula, sprinkling the parmesan cheese (if using) over the batter while folding.Line a platter with paper towels, and heat the oven to 200 degrees. Heat 1 inch of oil in a heavy saucepan over medium-high heat. When a small drip of batter dropped into the oil sizzles, the oil is ready. Using two soupspoons, slip a spoonful of batter into the hot oil, using one spoon to slide the batter off the other. Fry a "test" fritter, cooking it 5 to 6 minutes, then turning with tongs and cooking for another 5 to 6 minutes until golden brown on all sides and a tester inserted in the center comes out clean. Using tongs or a slotted spoon, transfer the fritter to the prepared platter in the preheated oven. If it is too "lacy" and falls apart, add a bit more flour to the batter and repeat the test. When you get it right, cook the rest of the batter in batches, leaving plenty of space between the fritters to allow for even cooking. Serve warm.Makes 16 fritters."Food of the Americas: Native Recipes and Traditions" by Fernando and Marlene Divina and the Smithsonian National Museum of the American Indian (2010 Ten Speed)