In a large mixing bowl, whisk the all-purpose flour, baking powder, salt, and pepper for about 30 seconds until smoothly combined with no lumps remaining.

Beat eggs and milk in a separate bowl for 20 seconds, then stir into dry mixture. Fold in the sweet corn and shredded cheddar until evenly distributed.

Pour vegetable oil into a heavy skillet to a depth of about 1/4 inch. Heat over medium-high until shimmering and reaching 350°F (175°C).

Using a 2-tablespoon scoop, drop batter into hot oil. Fry each side for 2–3 minutes until golden brown and crispy.

Transfer fritters to a paper towel-lined plate to soak up excess oil. Let rest 1 minute, then plate with dipping sauce of choice and garnish with fresh herbs.