|1¼ cups all-purpose flour||1 tsp cayenne pepper|
|2 tbsp cold sparkling soda water||sea salt and freshly ground black pepper|
|1 tsp baking powder||3 tbsp olive oil|
|1 x 11-12 oz (340 g) can corn kernels, drained|
Combine the flour, soda water, and baking powder in a bowl and whisk together to form a smooth batter. Stir in the corn and cayenne, and season with salt and pepper. Refrigerate for 15 minutes until chilled.
Heat the oil in a shallow frying pan over medium-high heat. Stir the batter, then carefully drop a spoonful into the pan-it should spread out to be 3-4in (7.5-10cm) across. Stir the batter again and add 2-3 more spoonfuls, depending on the size of your pan, and, working in batches, cook for 4-6 minutes, turning once, until golden brown. Remove with a slotted spoon or spatula and place on paper towels to drain. Serve with aioli (garlic mayonnaise) and a crisp salad.
The fritters will be crisper if the mixture is cold when it goes into the hot pan. Use fresh corn, sliced off the cob, if you can.
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