For the fritters:

1. Line a baking sheet with paper towels and reserve to the side. This will be where you transfer the hot fritters once they are removed from the oil, so make sure it's within a safe but easy reach near your stove.
2. In a large mixing bowl, combine flour, baking powder, salt, pepper, and cayenne until well-combined.
3. Then make a well in the center of the flour mixture and add the buttermilk and egg. Whisk the egg and buttermilk into the flour mixture until well combined.
4. Add the corn, jalapeno, parmesan, and green onions to the batter and stir in until well-combined. Reserve the fritter batter to the side while you preheat your oil.
5. In a large, deep, heavy-bottomed pot heat 1 - 1 1/2 inches of oil over medium until it reaches about 375 degrees F / 190 C (for best frying results). Test this with a candy or frying thermometer and adjust heat as needed.
6. Once the oil is ready, add rounded tablespoons of batter carefully into the oil. You will not want to make them any larger or crowd the pan, otherwise, they will not cook evenly or crisp as nicely. I cook about 4 heaping tablespoon-sized fritters at a time in a 5 qt pan. Cook the first side for about 2 minutes, then using a long-handled spider strainer or a pair of long-handled stainless steel tongs, turn the fritter and cook for an additional 1 1/2 - 2 minutes on the opposite side. The fritters should be a nice, even golden brown color when done.
7. Carefully remove the cooked fritters from the pan and reserve on the paper towel-lined baking sheet to cool. Repeat until all fritters are fried -- the batter usually makes about 32 fritters. Serve warm or at room temperature with a sprinkle of additional parmesan (if desired) and spiced peach butter.

For the peach butter:

1. In a medium pot over medium heat, combine the diced peaches, honey, and lemon juice. Allow to come to a simmer, stirring regularly with a wooden spoon until the peaches break down and the mixture reduces. If the mixture begins to stick to the bottom of the pan, you may reduce the heat.
2. Remove from heat. Using an immersion blender, blend the reduced peach mixture until smooth. If you do not have an immersion blender you can carefully transfer the peach mixture to a traditional blender to process or to a large mixing bowl to blend with a hand mixer. Reserve to the side to cool slightly. You should end up with roughly 1 cup of peach butter.