1-Preheat the oven to 120°C (250°F) and set up a wire rack on a baking tray to keep fritters warm while you cook the rest.

2-In a bowl, mix 1/4 cup plain or all-purpose flour, 1/4 cup cornflour or cornstarch, and 1/4 teaspoon baking soda (or 3/4 teaspoon baking powder) until combined.

3-Add 1 egg and 2 tablespoons milk, stirring just until the batter is lumpy and thick don’t overmix to keep it light.

4-Stir in 2 cups fresh raw corn kernels, 1/2 cup finely grated parmesan cheese, 3/4 cup sliced green onions, and 1/2 cup roughly chopped coriander until everything is coated.

5-Heat 1/2 cup vegetable oil in a skillet over medium-high heat, making sure it covers the base evenly.

6-Spray your spatula with oil to avoid sticking, then scoop about 1/4 cup of batter per fritter into the skillet and flatten to about 1 cm thickness for even cooking.

7-Cook each side for 3 minutes until deep golden and crispy, then flip and cook for another 2 to 3 minutes.

8-Transfer cooked fritters to the oven rack to stay warm, and repeat with the remaining batter, adding more oil if needed.

9-Serve hot with options like sour cream or ketchup for a delicious finish.