Serve them with your favorite dip.
1 cup cornmeal
1 cup all-purpose (plain) flour
1 1/2 cups sweetcorn, drained
2 large eggs, lightly beaten
3/4 of a cup milk, plus more if needed
1 tsp. baking powder
1 tsp. salt
oil for frying (e.g. canola, sunflower, olive)
optional: finely chopped scallions, parsley, chives, cilantro (coriander), chillies, red peppers (red capsicum), shredded cheese, herbs, spices…
Place everything in a bowl except the oil and mix together well. Add more milk if it seems too thick.
Heat about a tbsp. of oil in a large frying pan over a medium heat. Working in batches, drop spoonful’s of the mixture into the pan. Fry the fritters for 2 or 3 minutes on each side, until golden. Add oil between batches as needed. Drain on paper towel and serve warm.