Prepare the Batter:

1. Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, pepper, and garlic powder (if using).
2. Add Wet Ingredients: Stir in the eggs and buttermilk, mixing until the batter is smooth and slightly thickened.
3. Add Corn and Jalapeños: Gently fold in the corn kernels, finely diced jalapeños, and chopped cilantro or parsley (if using) until evenly incorporated. The batter should be thick but scoopable.

Fry the Fritters:

4. Heat the Oil: In a large skillet, heat about 1/4 inch of vegetable oil over medium heat. Test the oil by dropping in a small spoonful of batter—it should sizzle immediately.
5. Fry the Fritters: Scoop about 1 tablespoon of batter for each fritter and carefully drop it into the hot oil. Fry the fritters in batches, being careful not to overcrowd the pan. Cook for 2-3 minutes per side or until golden brown and crispy.
6. Drain the Fritters: Remove the fritters from the skillet and place them on a paper towel-lined plate to drain excess oil. Repeat with the remaining batter.

Serve and Garnish:

7. Serve Hot: Serve the fritters immediately while they’re warm and crispy. Optionally, serve with a dipping sauce on the side for extra flavor.

Optional Dipping Sauce:

8. Make the Dipping Sauce: In a small bowl, mix together the sour cream, lime juice, hot sauce (if using), and salt. Serve alongside the fritters.