Prepare the Poppers:

1. Prepare the Ingredients: If you’re using frozen corn, ensure that it’s thawed and drained. Set aside.
2. Mix the Wet Ingredients: In a medium bowl, whisk the eggs and set them aside.
3. Combine the Dry Ingredients: In a separate bowl, combine the flour, baking powder, garlic powder, onion powder, paprika, salt, and black pepper. Stir well.
4. Add the Corn and Cheese: Add the sweet corn kernels, mozzarella cheese, and cheddar cheese to the dry ingredients. Stir gently to combine. The cheese will help bind everything together.
5. Create the Dough: Slowly add the beaten eggs into the mixture, stirring until everything is well combined and holds together. You should have a thick, sticky dough-like consistency.

Shape the Poppers:

6. Form the Poppers: With your hands, take small portions of the dough and roll them into small balls, about 1 inch in diameter. If the mixture is too sticky, wet your hands slightly with water or oil to make it easier to handle.
7. Coat the Poppers: Roll each corn popper ball in breadcrumbs, making sure they are evenly coated on all sides.

Fry the Poppers:

8. Heat the Oil: In a frying pan, heat a generous amount of olive oil or vegetable oil over medium heat. You want enough oil to cover the bottom of the pan, about 1/4 inch deep.
9. Fry the Poppers: Carefully place the coated poppers into the hot oil, frying them in batches. Cook for 3-4 minutes on each side or until golden brown and crispy. Make sure they cook evenly on all sides.
10. Drain Excess Oil: Once the poppers are crispy and golden, remove them from the oil and place them on a paper towel-lined plate to drain excess oil.

Serve and Enjoy:

11. Garnish and Serve: Garnish the poppers with fresh chopped parsley (optional). Serve them hot with a side of dipping sauce such as ranch dressing, salsa, or a spicy mayo dip.