Based on the beautiful fritters from Chin Chin in Melbourne.
Cook your fresh corn on the cob and allow it to cool a little before slicing off the fresh corn kernels into a bowl.
I blitz the red chilli in the food processor and then add 3/4 of the corn and process until it is made it into a smooth (but not fine) paste.
Then add the rest of the corn and also blitz this but leave it with a little texture. This makes for a nice textured fritter.
Pour your corn mixture into a bowl and add in the soy, flour, lightly beaten eggs and finely chopped spring onion.
Shallow fry spoonfuls of the fritter mixture in vegetable oil or olive oil. You need to cook it on both sides and be sure that the flour has been cooked through.
The end result is delicious and lighter than you think. Although when shallow frying you really have to make sure you cook out that flour :-).