Prepare a paper towel-lined plate or tray and set it aside.
To a large bowl, add the flour, cornmeal, garlic, baking powder, salt, and pepper. Whisk to combine well.
Add the milk and whisk until combined. The batter should be thick, but if it looks dry, add a few teaspoons of milk or oil to moisten.
Add corn, bell pepper, and green onions. Fold with a spatula to combine.
Heat up a Large Non-Stick Skillet over medium heat for 1-2 minutes. When hot, drizzle oil on the bottom of the pan to coat.
Using a Large Cookie Scoop (or 1/4 measuring cup filled 3/4 the way), scoop about 3 tablespoons of batter out and into the pan (you should hear the batter sizzle). Gently press down the mound to flatten. Repeat in a clockwise pattern until you run out of room. Don't crowd the pan or they won't crisp well.
Cook fritters for 2-4 minutes or until golden brown. Using a spatula, check under the first fritter you placed to see if it's ready, then flip and repeat on the other side. Check the rest in the same clockwise direction and flip when ready. The other side will likely cook faster so keep an eye on them. If the pan is smoking, turn down the heat.
Place fritters on a paper towel-lined plate to absorb excess oil. Repeat the method until all batter is gone. Serve with dip and enjoy!