If using fresh corn, shuck the corn and cut the kernels off the cob to yield about 4 cups of kernels.

In a large bowl, combine the flour, cornmeal, salt, pepper, and any extra seasonings you wish to add.

In another bowl, whisk the eggs and buttermilk until combined.

Gradually mix the wet ingredients into the dry mixture until you have a thick batter.

Fold in the fresh corn kernels gently but thoroughly to ensure they’re coated.

In a large skillet or frying pan, add enough oil to cover the bottom, about ½ inch deep, and heat the oil over medium-high heat until it shimmers.

Use a spoon or scoop to drop the corn batter into the hot oil, forming small fritters.

Fry in batches, without overcrowding the pan, for about 3-4 minutes per side, or until golden brown.

Remove fried corn fritters from the oil and place them on a paper towel-lined plate to drain any excess oil.

Season with a little more salt to taste while they’re still warm.