½ cup rice flour salt and a little ground black pepper
A little neutral oil to fry
If corn is raw, cover with boiling water, stand for 3 minutes then drain.
Place half the corn in a food processor with eggs and spring onion and blend to a smooth puree.
Add chili, curry powder, soda, rice flour, salt and pepper and pulse to form a thick batter. Stir in reserved corn.
Heat a little oil in a heavy fry pan and cook in batches over medium heat, allowing one heaped tablespoon per fritter. Cook until golden brown and cooked through (2-3 minutes each side), adding oil between batches as needed.