In a large mixing bowl, whisk together the flour, cornmeal (if using), salt, and black pepper until well combined. This creates a dry base for your batter.
In a separate bowl, beat the eggs until frothy, then stir in the corn kernels and milk. Mix until the ingredients are evenly incorporated and the mixture is slightly bubbly.
Pour the wet mixture into the dry ingredients. Gently fold everything together using a spatula until just combined; the batter should be thick but scoopable. If it feels too stiff, add a splash more milk.
Heat 2 tablespoons of oil in a skillet over medium heat until shimmering and slightly crackling—this indicates it's hot enough for frying.
Scoop about 2 tablespoons of batter for each fritter and gently drop it into the hot oil. Flatten slightly with the back of your spatula, and cook for about 2-3 minutes until the edges are golden and crispy.
Carefully flip each fritter and cook for another 2-3 minutes until evenly golden brown on both sides and crispy all over. Listen for a gentle bubbling and crackling sound as they fry.
Transfer the cooked fritters to a plate lined with paper towels to drain excess oil and keep them crispy. Repeat with remaining batter, adding more oil as needed, maintaining a steady medium heat.
Once all fritters are cooked, serve them warm with a squeeze of lemon or your favorite dipping sauce. They should be crispy on the outside and juicy inside, perfect for sharing or enjoying solo.
