Steam or boil the corn for 3 minutes, then refresh in cold water. To remove the kernels, hold one end of the cob and rest the other on a chopping board. Run a knife along its length and cut the kernels off, turning the cob as you go. Mix the remaining ingredients (apart from the oil) together well and then stir in the corn. Heat up a frying pan and add a small amount of oil. Drop spoonfuls of the mixture into the pan (but don’t crowd it) and cook for 1 minute before flipping the fritters over carefully and frying the other side.
© 1997 Peter Gordon. All rights reserved.