Drain the corn kernels and put them in a bowl.

Mix in the creamed corn, then add salt and black pepper.

Spray a foil-lined baking sheet with nonstick spray.

Drop the corn mixture on to the baking sheet in spoonfuls.

Freeze for an hour or two.

Fill a pot with oil and heat it up.

Combine the flour, egg and flour with half the milk.

Add more milk if it’s too thick.

Dip one ball of the corn mixture in the batter, then fry until golden brown.

Repeat with the rest.

Drain on paper towels and serve hot, with or without a dipping sauce as you prefer.