Serve with: 2 large tomatoes, sliced and arugula drizzled with olive oil and balsamic vinegar
Heat a large skillet over medium heat. Combine the vegetables, spices and salt and pepper in a large bowl. Sprinkle with the four and toss to distribute evenly.
Add the beaten eggs to the mixture and stir to combine.
Drizzle a little oil in the pan. Fry the corn mixture about 3 tablespoons at a time scooping a small mound onto the frying pan and flattening it gently with the back of a spoon. Flop the fitters when they’re browned on one side and have begun to firm up (about 5 minutes). Brown the second side, which should take a little less time (about 3 minutes) and move to a large plate lined with paper towels, or a cooling rack.
While the fritters are browning, slice the tomatoes and place on a bed of arugula on each plate. Drizzle with olive oil and balsamic vinegar and grind some fresh black pepper over top. Top with the finished fritters and enjoy.