1 cup self raising flour
1/2 cup instant polenta
sea salt and freshly ground black pepper
2 eggs
1/2 cup milk
1/4 cup grated Parmesan cheese
2 spring onions, finely chopped
2 Tbsp chopped parsley
2 cups corn kernels, frozen, fresh or canned
oil for frying

Avocado Salsa
2 firm but ripe avocados, peeled and diced
juice of 1 lemon
1 Tbsp avocado oil
1 small red chilli, deseeded and finely chopped
1 tsp Chelsea Caster Sugar
3 Tbsp chopped parsley or coriander

Mix all ingredients except oil to a smooth batter. Extra milk may be required but the batter shouldn't be too runny. Heat a little oil in a heavy non-stick pan and fry heaped tablespoons of batter for 2 to 3 minutes each side until golden brown and set.
Serve with avocado salsa and sour cream. Can also be served with crispy bacon and sweet chilli sauce.

For the salsa
Gently mix all ingredients together and keep chilled until ready to serve.