Stir-fry minced garlic and chopped scallions until garlic and scallions turned golden (do not fry until it turns crispy).

Mix flour, rice flour, baking powder, sugar and water. Adjust water and flour until mixture turned into pancake consistency.

Add corn into the mixture.

Add garlic and scallions (add the oil from the stir-frying as well) into the batter.

Add salt and pepper into the batter.

Heat enough oil for deep-frying, scoop about one spoonful of batter gently into the oil, fry on both sides until it turns crispy. Scoop small amount of batter for crispier and faster-cooked fritter.

Taste if it has enough salt and pepper and adjust according to taste.