In a bowl, add your corn and diced jalapenos. Then, add your dry ingredients: flour, baking powder, salt, and pepper. Toss to combine. Add your wet ingredients: egg and milk, stirring until ingredients are fully incorporated.
In a skillet over medium heat, coat the bottom of the pan in vegetable oil.
Spoon a heaping ½ cup of batter into the pan. Gently flatten the batter and form into a circle.
Fry for 2-3 minutes per side, or until edges are lightly browned. Transfer to a paper towel lined plate.
Optionally, serve with a dollop of sour cream or salsa on top.
Try using a ½ measuring cup to measure your batter, this will ensure your fritters are equally sized.
Since the batter is thick, you'll have to help form your fritters into little patties once they're in the pan.
The most important part about making fritters is to not walk away - they will cook fast. Your fritters will only need about 2-3 minutes per side before needing a flip.
If needed, add more oil to the pan before starting the next batch.
If you notice your fritters browning fast, turn the heat down slightly. Every stove top is different, so adjust your temperature if needed.