Begin by whisking together the eggs and warm milk in a small bowl until smooth and slightly frothy.
In a large mixing bowl, combine the flour, baking powder, salt, and pepper. Mix well to evenly distribute the dry ingredients.
Pour the egg mixture into the dry ingredients, stirring gently until the batter starts to come together. It should be thick but scoopable.
Fold in the corn kernels and chopped herbs, ensuring they’re evenly coated with the batter.
Heat about an inch of oil in your frying pan over medium heat until it shimmers and reaches about 180°C (350°F). Use a thermometer if you have one.
Once the oil is hot, use a spoon or small scoop to carefully drop dollops of batter into the oil, flattening slightly with the back of the spoon to encourage even crisping.
Cook the fritters for about 2-3 minutes on each side, until they’re deep golden brown and crispy around the edges. Flip gently using a slotted spoon or spatula.
Check for doneness by ensuring they are evenly golden and that they jiggle slightly when shaken—this means the insides are tender and moist.
Transfer the cooked fritters to a paper towel-lined plate to drain excess oil, and let them rest for a minute.
Serve the fritters warm, perhaps with a squeeze of lemon or a dollop of sour cream for extra flavor.
