Place the dry mix in a mixing bowl with the spices and season generously with salt and pepper. Whisk together the egg and milk and add to the dry mix with the remaining ingredients. Stir until combined.

Glaze a large frying pan with enough vegetable oil to cover the base. Once hot, use two spoons or an ice cream scoop to dollop 1/4 cup portions of the batter into the pan and press them flat into patty shapes. Fry over medium heat for a few minutes until golden brown, then flip and continue to cook until completely golden and cooked through. The kernels may pop if they get too hot, splattering hot oil everywhere, so cover with a splatter screen and make sure to remove any stray pieces from the pan between batches. Place the corn fritters on paper towel to drain off any excess oil.

For the herby sour cream, combine all the ingredients and season to taste. Serve with the warm fritters.

Tip: We like to parcook our corn cobs before cutting the kernels off, but you can use them completely raw. Fresh corn can also be substituted for drained tinned corn in brine or defrosted frozen corn.

You could also add sliced red onion, grated zucchini (salted and drained), peas, shredded carrots or soft goats cheese to this recipe.

If your corn fritters are very dark brown but not cooked through, your heat was too high. If your corn fritters cooked for very long and are extremely greasy, your oil was likely too cool.