Add corn, flour, salt and pepper to a bowl.
Stir with a fork until the flour is just dampened. Less mixing is better.
Use some of the reserved liquid to thin the batter, if you wish.
Oil for shallow frying
Drop spoonfuls of mixture into hot oil (smaller ones are tastier - I use a desert spoon modestly loaded).
Turn fritters once they brown on the bottom.
Remove from pan as soon as they brown on the second side
Drain on absorbent paper.
Serve hot.