Put the sweetcorn and spring onions in a large bowl. Beat the eggs with the milk and pour over the sweetcorn. Season with salt and pepper then mix well.

Sieve the flour and cayenne pepper into the same bowl. Stir well to combine.

Add the oil to a large frying pan – you need to shallow fry these, so make sure the base of the pan is well covered. Heat the oil, then test by adding a tiny bit of the batter – it should immediately start bubbling around the edges when it hits the oil.

Using a small ladle or measuring cup, drop batter onto the oil – you need around 2 tablespoons of mixture per fritter. You should be able to fry 4–5 at the same time.

Fry for a couple of minutes on one side until light brown, then turn over and cook for a further minute.

Turn out onto kitchen paper to remove any excess oil and keep warm in a low oven. Continue until you have used all the batter.