Mix together the flour, baking powder, soda, salt, and sugar.
Place eggs in a medium-sized bowl and beat with electric mixer 30 seconds or so until frothy.
Add 6 tablespoons milk and all dry ingredients.
Stir and add whole kernel corn and creamed corn.
Fritter batter should resemble thick pancake batter.
If batter is too thick, beat in 1 or 2 tablespoons more milk, until desired consistency is reached.
Fill a deep heavy pan with 3 or 4 inches of oil.
When oil reaches 350 degrees on a deep-fry thermometer, begin dropping in the batter, generous tablespoonful at a time.
Fry a few fritters at a time for 2 to 3 minutes, until crisp, golden brown, and cooked through.
Drain briefly on paper towels.
Keep warm while frying remaining fritters.