In a large mixing bowl, whisk together the corn, all-purpose flour, baking powder, salt, and sugar until evenly distributed.

In a separate bowl, whisk together the milk and egg until fully blended.

Pour the wet ingredients into the bowl with the dry mixture, folding gently with a spatula until just combined.

Carefully fold in the minced jalapenos, mixing until evenly distributed.

In a large skillet, heat about ½ inch of oil over medium heat until it shimmers.

Drop spoonfuls of batter into the skillet, cooking for about 3-4 minutes on one side.

Carefully flip each fritter and cook for another 3-4 minutes on the other side.

Remove the fritters from the skillet and place them on paper towels to drain excess oil.