- Remove the corn from two of the cobs and place in a medium size mixing bowl. Place the remaining kernels from the last cob and blitz roughly in a food processor. Add the blitzed corn to the bowl.
- Crack 2 eggs into the bowl and add the spring onions, chilli, garlic and cheese. Then add the flour, polenta, sea salt and baking powder and stir well to combine.
- Heat the oil over e medium heat in a heavy based pan and using a cookie scoop or tablespoon, spoon out the batter, flattening with a spatula. Lower the heat and cook until golden brown on both sides (about 4- 5 minutes on each side).
- Arrange the fritters on a plate and drizzle generously with the hot honey.
