In a large mixing bowl, combine the sweet corn, diced jalapeños, flour, baking powder, salt, and pepper. Stir well until evenly distributed.

In a separate medium bowl, crack the eggs and whisk until pale and slightly frothy. Pour into the corn mixture and stir gently until just combined.

In a skillet, pour enough oil to cover the bottom—about 1/4 inch deep. Heat the oil until it shimmers, about 5 minutes.

Carefully drop spoonfuls of the corn mixture into the skillet. Fry for about 3-4 minutes on each side, or until golden brown.

Remove fritters from the skillet using a slotted spoon and place on paper towels to absorb excess oil. Serve warm with dipping sauces.