Corn and courgette fritters

Method

1. If using a corn cob, trim the base so it stands flat, then, holding it upright and steady on a chopping board, use a large, sharp knife to slice the kernels off the cob.
2. Put the corn kernels in a large bowl with the courgette, spring onions, flour, eggs, coriander and chilli. Season with salt and plenty of black pepper, then mix well together.
3. Heat a splash of oil in a large non-stick frying pan over a medium heat. In batches, cook large tablespoonfuls of the mixture for 4-6 minutes, turning once, until lightly browned and cooked through. You may need to add extra oil to the pan. Serve straight away or keep warm in the oven.