1. Whisk together the eggs and milk in a large bowl. Stir in the corn and any corn liquid.

2. Combine the cornmeal, flour, sugar, salt, and baking powder in a medium bowl. Sift this dry mixture into the wet mixture and stir together to make a batter that is thick but still can be dropped from a spoon.

3. Pour oil into a heavy cast-iron skillet to reach a depth of ½ inch. Place the skillet over medium-high heat and bring the oil to 365°F, using a thermometer to gauge the temperature (you can also use an electric skillet, which will tell you exactly when you’ve reached this temp). When the oil has reached 365°, lower the heat slightly to keep the temperature stabilized, and drop the batter by tablespoonfuls onto the skillet. It will sizzle as it goes into the oil. If the first fritter doesn’t sizzle, wait and let the oil get a little hotter before adding more fritters. Don’t crowd the skillet, because crowding will bring down the heat; no more than 4 to 6 fritters, not touching, at a time.

4. Let the corn fritters cook until they are golden and crispy on the underneath side, about 3 minutes. When it’s time to flip them, the edges will be colored just slightly and will be noticeably firmer, and the top of the fritter will no longer be moist. Reverse the fritters. Allow about 3 minutes more on side two. As they cook, line a tray with paper towels or torn-open brown paper grocery sacks.

5. Place the cooked fritters on the paper towels or brown paper and blot them quickly with another piece of paper. Serve immediately, nice and hot.

Variation: Ethereal Souffléed Fresh Corn Fritters:

Separate the eggs, adding the yolk in step 1 and the beaten-stiff egg whites at the end of step 2, folding them in ever so gently.