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Combine the dry ingredients – flour, cornmeal, sugar, salt in one bowl.
In a blender blend the onion, carrots bell peppers until smooth. Start with the onion for moisture to help blend. Keep ½ onion for small chunks.
Stir in the milk and beaten eggs into the dry ingredients along with blended vegetables diced onion, diced jalapeño, corn and green onions. Mix until just combined. Let the batter sit for 10-15 minutes. Add more buttermilk if too Thick.
In a large deep cast iron or dutch oven, heat 2 quarts of oil to 365°F.
Using a tablespoon sized ice cream scoop with spring release (or spoon) drop 5-9 balls into the hot oil. Rinse in a cup of water before each scoop to keep the batter from sticking.
Fry until golden brown. They turn on their own when ready but turn consistently for even cooking when they don’t. Remove with a slotted spoon. Drain on paper towel. Repeat until you’re out of batter.