Breakfasts, lunches, dinners, picnics: corn fritters are like the all-rounder of the snack world. You can eat them hot, cold, or room temperature. They can be eaten on their own, in burgers, as a side, or made small and into canapes. They are spicy, salty, sweet and YUM.
Cut the cobs off the corn and place into a large bowl.
Add the chopped onion, garlic, green onions, polenta, self-raising flour, cumin, salt and pepper and stir.
Add the eggs - if you feel you need more liquid, add a small amount of water or milk until you get to a smooth consistency that's still thick and spoonable.
In a large frying pan, fry spoonfuls of the mixture in hot oil over medium-high heat until browned on both sides and fritters are cooked through.
Serve hot, sprinkled with sea salt and topped with sweet chilli sauce, sour cream, extra sliced green onion and fresh coriander.
