Drain the corn kernels thoroughly. Measure out 1 cup of corn, and set the rest aside. Finely dice the onion, and roughly chop up the fresh herbs.
Place 1 cup of the corn kernels and the eggs in a blender or food processor and pulse to form a chunky batter, it doesn't need to be super smooth.
Add the flour, baking powder, curry powder, salt and pepper to the blender/processor and pulse again to form a thick batter. Pour the mixture out into a bowl and stir through the chopped red onion, herbs and the remaining corn kernels.
Heat a non-stick frying pan to a moderate heat; not too hot, or the fritters will burn. Add a little oil to the pan. (You need to add some oil if you want the fritters to brown up and crisp at the edges, so make sure to cook with at least a little grease in there!)
Scoop out a heaping tablespoon of batter into the pan, shaping it into a flat fritter shape not more than 1cm thick. Repeat with as many as can fit in your pan.
Cook the fritters for approximately 2-3 minutes on each side. In between batches, add a little extra oil to the pan to keep the fritters from sticking, as necessary.
Serve the fritters warm with sides of choice.
*Fritters can be kept in the fridge for 3 days or frozen. To reheat, arrange on an oven tray and warm at 180 C until hot.*I use a ready made gluten free flour blend (just grab it from the supermarket) in these fritters. In the fritters pictured, I used Orgran brand GF flour.*The type of flour isn’t super important, it’s just to bind it together. You could probably use something like brown rice flour, or a mixture of buckwheat/tapioca flour. Don’t use almond meal or coconut flour, as they behave very differently. Also, no need to use a gluten free flour if you don’t need/want to! Just use plain flour.*I use spices in these fritters; I think the curry powder gives them the best flavour. However if you really don’t like spice, you can omit it. (Also, if you’re making these for little ones, sometimes it’s best to leave the spices out so they’re nice n simple).