Batter Preparation: In a large mixing bowl, combine the chopped onions, half-and-half cream, all-purpose flour, cornmeal, cornstarch, sugar, salt, and black pepper. Stir the ingredients thoroughly until the mixture is well-integrated. Allow this mixture to stand for approximately five minutes, facilitating a slight thickening and the melding of flavors.

Heating the Oil: Pour cooking oil into a skillet to a depth sufficient for shallow frying. Place the skillet over a medium-high heat source. The oil must reach a temperature that allows immediate sizzling upon the introduction of the batter, but not so hot as to cause burning.

Frying the Fritters: Using a tablespoon, carefully spoon the batter into the hot oil. Fry the fritters, ensuring they are evenly browned on both sides. This process requires close attention to achieve a golden-brown coloration without overcooking.

Draining the Fritters: Once the fritters have reached the desired level of crispiness and color, remove them from the skillet. Place them on a plate lined with paper towels, which will absorb any excess oil. Serve the fritters while they are warm for optimal texture and flavor.