Step 1

Preheat oven to 120°C / 250°F and set a wire rack on a baking tray.

Step 2

Place flour, cornflour and baking soda in a bowl, mix to combine.

Step 3

Add egg and milk, mix until incorporated (batter will be lumpy and thick).

Step 4

Add corn, parmesan, green onions and coriander. Mix until all the corn is evenly coated in batter.

Step 5

Add enough oil into the skillet so it just covers the base. Heat over medium high heat.

Step 6

Spray the underside of a spatula with oil (so batter won’t stick when you flatten).

Step 7

Place 1/4 cup batter into skillet (ice cream scooper with lever is handy), then flatten to 1cm thick. Repeat with 2 or 3 more, but don’t crowd the skillet.

Step 8

Cook 3 minutes until deep golden and crisp, then flip and cook the other side for 2 – 3 minutes.

Step 9

Transfer to rack and keep warm in oven. Repeat with remaining fritters, using more oil as necessary.

Step 10

Serve with sauce of choice for dunking!