Corn Fritters with Jalapeño

Instructions

1. Prepare the corn mixture
   In a large bowl, combine the corn kernels, diced jalapeños, chopped cilantro, and sliced green onions. Mix well to distribute ingredients evenly.
2. Make the batter
   In a separate bowl, whisk together the flour, baking powder, salt, black pepper, and cumin. In another bowl, beat the eggs and milk together, then pour this mixture into the dry ingredients. Stir until just combined - do not overmix.
3. Combine everything
   Fold the corn mixture into the batter until all ingredients are well incorporated. The batter should be thick enough to hold together when dropped from a spoon. If it's too thin, add a little more flour; if too thick, add a splash of milk.
4. Heat the oil
   Heat vegetable oil in a large, heavy skillet over medium-high heat until shimmering but not smoking. You'll need about 1/4 inch of oil in the pan.
5. Fry the fritters
   Using a 1/4 cup measure or ice cream scoop, carefully drop portions of the batter into the hot oil, flattening slightly with the back of a spoon. Cook 4-5 fritters at a time, being careful not to overcrowd the pan.
6. Cook until golden
   Fry for 2-3 minutes on each side until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil. Continue with remaining batter.
7. Serve warm
   Serve the fritters immediately while still warm. Garnish with additional cilantro if desired and serve with lime wedges for squeezing over the top.