In a large mixing bowl, combine the sweet corn kernels, finely diced jalapeños, all-purpose flour, baking powder, and a pinch of salt. Stir the mixture well until all ingredients are evenly incorporated.

Crack an egg into the bowl and mix it into the corn and jalapeño mixture until it’s fully incorporated.

In a deep skillet, heat enough oil over medium heat to fully submerge the fritters. Allow the oil to reach a shimmering state (about 350°F or 175°C).

Using a spoon, carefully drop spoonfuls of the batter into the hot oil, spacing them apart. Fry for 3-4 minutes until golden brown, then flip and fry for an additional 3-4 minutes.

Once fried, use a slotted spoon to remove the fritters from the oil and transfer them to a plate lined with paper towels.