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In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and baking soda.
In another bowl, whisk together the buttermilk, egg, and sugar until well combined.
Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the scallions, if using. Let the batter rest for 5-10 minutes.
Meanwhile, heat about ½ inch of vegetable oil in a large cast-iron skillet or heavy-bottomed pot over medium-high heat until it reaches 350°F.
Working in batches, carefully drop the batter by heaping tablespoonfuls into the hot oil, flattening them slightly with the back of the spoon. Fry until golden brown, about 2-3 minutes per side.
Use a slotted spoon or spider to transfer the fritters to a paper towel-lined plate to drain excess oil.
Serve the fritters warm with your favorite sweet or savory toppings, or as a side to hearty mains. Enjoy that crispy, corny goodness!