In a large mixing bowl, combine the corn, flour, cheddar cheese, baking powder, salt, black pepper, and paprika. Mix well to combine all dry ingredients.

In a separate bowl, whisk together the milk and beaten eggs until well combined.

Pour the wet mixture into the dry ingredients and stir until just combined. Gently fold in the chopped green onions.

Heat about 1/4 inch of vegetable oil in a large skillet over medium heat.

Once the oil is hot, drop spoonfuls of the batter into the skillet, flattening them slightly with the back of the spoon. Fry in batches, being careful not to overcrowd the pan.

Cook for about 3-4 minutes on each side, or until golden brown and crispy.

Remove the fritters from the skillet and place them on a paper towel-lined plate to drain excess oil.

Serve warm with your favorite dipping sauce or enjoy them plain.