1. In a large bowl, whisk together the flour, cornmeal, baking powder, salt, and black pepper.
2. Add the shredded cheddar and corn kernels, stirring to combine.
3. In a separate bowl, beat the eggs and milk together, then pour into the dry ingredients.
4. Mix until just combined, being careful not to overmix.
5. Heat about 1/4 inch of vegetable oil in a large skillet over medium heat. You can test the oil by dropping a small piece of batter in; it should sizzle immediately.
6. Scoop heaping tablespoons of batter into the hot oil, flattening them slightly with the back of a spoon.
7. Cook for 2-3 minutes on each side, or until golden brown and crispy.
8. Transfer to a paper towel-lined plate to drain excess oil.
9. Garnish with chopped chives if desired, and serve hot.

Cooking with love and patience is something I learned from my abuela. Don’t rush the process—let each fritter reach that perfect golden-brown hue before flipping.