1 (15 ounce) can of Creamed Corn or the equivalent of fresh mashed corn.
2 teaspoon of finely diced pickled Jalapeno
Sift together all the dry ingredients together in a large bowl. Make sure the seasonings are pretty evenly distributed.
Mix together in a smaller bowl, the melted butter, the corn and the jalapenos. Pour this mixture into the large bowl and mix until almost combined.
Beat the eggs well and add them to the large bowl and fold the mixture together.
Drop corn batter very gently into oil by the tablespoonful. Do not over-fill pot.
Flip them around to make sure they're browned evenly.
Once they're golden brown and the start to darken around the edge, remove the fritters from the oil and allow to drain and cool on the paper towel-lined platter.