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Drain the whole kernel corn and discard the liquid.
Beat eggs with salt and pepper in a bowl until well combined.
Add flour and baking powder to the egg mixture, whisking until a smooth batter forms.
Stir in the drained corn and shredded cheese until evenly mixed.
Heat butter and oil in a fry-pan over medium heat until bubbly.
Drop spoonfuls of the corn mixture into the fry-pan and cook until golden brown on both sides.
Remove the cooked fritters and drain them on absorbent paper to remove excess oil.
Serve hot, garnished with chopped parsley.