Combine the flour, cornmeal, baking powder, sugar, and salt in a bowl.
Stir in the eggs, milk, creamed corn just until the flour mixture has all been moistened.
The mixture should be lumpy.
Fold in corn, jalapeno, and cilantro.
Heat 1/4 inch of vegetable oil in a large skillet over med-high heat; drop the corn batter by tablespoonfuls into the skillet and fry until brown on both sides.
The centers should feel firm when gently pressed, about 1 minute per side.
Remove and drain on paper towels.
Sprinkle fritters lightly with coarse salt immediately.
Transfer to a serving platter and keep warm.
Repeat until all the batter has been used, adding more oil as needed.
Serve hot with dipping sauce on the side.
*The fritters can be made and kept warm in a 200° oven for 30 minutes.