Cut the corn kernels from the cobs. The least messy way to do this is to lay the cobs on the chopping board and cut the cobs off length-ways (on the long side whilst they are laying down).

In a large bowl, combine the corn kernels, capsicum, spring onions, coriander and parsley. Mix well.

In a separate bowl combine the flour, salt, paprika, cumin, castor sugar. Mix well.

In a separate bowl combine the butter and milk. Melt in the microwave. Do not over heat this mixture or it will be too hot when you add the eggs.

Then add the eggs and olive oil to the milk and beat well.

Add the flour & egg mix to the large bowl with the corn, capsicum and herbs.

Using a spatula, gently mix well.

Heat a large frying pan on your stove top on a medium heat. After a couple of minutes, add the olive oil.

Using a 1/4 cup measuring cup, scoop the batter and pour it into the frying pan.

Cook for about 4 minutes on the first side and 3 minutes on the second side. 

Be patient. If you don’t cook the fritters on a medium heat the middle of the fritter will not be cooked. They are quite a dense fritter so make sure you cook them long enough to cook all the way through.