Preheat griddle or large skillet on medium-low heat. *About 350-375℉ for griddle cooking.

Make the Mexican Crema (optional for serving). Add all Crema ingredients to a medium bowl. Mix well and refrigerate until ready to use.

Prepare the fritter batter. In a large bowl, mix together the dry ingredients for the fritter batter - flour, cornmeal, sugar, baking powder, salt, pepper, Tajin seasoning, and garlic powder. Add the remaining corn fritter batter ingredients to the bowl with the dry ingredients. Mix together well.

When griddle is heated, add about 2-3 tablespoons of high-heat cooking oil to the surface and spread it around with your spatula. Spoon the fritter batter onto the oiled surface, using a ¼ cup measuring cup so that all fritters are uniform in size. Then, sprinkle on additional Tajin seasoning to the top of the fritter batter if you wish. *After spooning the batter on the griddle, you can use the tip of your spatula or spoon to shape the edges of the batter so your fritters are perfect circles.

After about 4-5 minutes or when the first side of the fritters is golden brown, flip to the second side and continue to cook until done (about 3-4 minutes). *Cooking time will vary based on the temperature of your cooking surface.

When fritters are cooked through, transfer to a cutting board or cooling rack to cool slightly. Spoon a dollop of Mexican Crema on each fritter and/or garnish with your choice of toppings like sliced green onions, chopped cilantro, or a sprinkle of Cotija cheese. Serve warm.