To make 20 - 25 fritters you will need:
Tempura batter (I use a box of Tempura batter mix from Sainsbury's which is 128g)
180ml of still or sparkling water (if using the batter mix)
320g of sweetcorn
About 5 spring onions, chopped into small pieces
In a large bowl make the batter, following the instructions on the packet if using a mix. Add the sweetcorn and spring onions and combine. If desired season the mixture (I tend to add a pinch of chili flakes and a teaspoon of sweet smoked paprika). Take a dessert spoon and take a spoonful of mixture, there should be plenty of batter on the spoon. If there isn't much batter and the mixture is saturated with the sweetcorn and spring onions then add a splash more water until there is more liquid in the mixture.
Heat enough sunflower oil to cover the base of a shallow frying pan until it is hot. Turn the heat down to a low heat. Spoon dollops of the batter mixture into the frying pan, making sure there is space between each fritter so they do not touch. Leave for about 3 - 4 minutes to cook until the edges of the fritters are brown and firm. Use a spatula to flip them over carefully and leave for another 3 - 4 minutes, making sure they do not burn. Once they are brown all over, remove from the frying pan and place on a plate covered in kitchen roll to soak up the excess oil. Repeat this process until all the batter mixture has been cooked, adding more oil when needed.
Leave to cool for a few minutes before serving. They are great served with a dip, for example, sweet chilli or tomato, and they should be crispy and very more-ish!