Servings: 16 to 18 pieces

2 whole fresh corn cobs (or 200g frozen sweetcorn, defrosted) 2 whole fresh corn cobs (or 200g frozen sweetcorn, defrosted)
75g fine beans, cut into 0.5cm pieces 75g fine beans, cut into 0.5cm pieces
4 spring onions, thinly sliced 4 spring onions, thinly sliced
4 lime leaves, finely shredded 4 lime leaves, finely shredded
2 tablespoons chopped coriander 2 tablespoons chopped coriander
1 red chilli, chopped 1 red chilli, chopped
2 teaspoons grated ginger 2 teaspoons grated ginger
1 large garlic clove, crushed 1 large garlic clove, crushed
100g rice flour 100g rice flour
1 teaspoon baking powder 1 teaspoon baking powder
1 large free-range egg 1 large free-range egg
Sunflower oil for deep frying Sunflower oil for deep frying
sweet chilli sauce for dipping sweet chilli sauce for dipping
lime wedges to serve lime wedges to serve

Stand the sweetcorn on the work surface and, using a long, sharp knife, cut the kernels off the cobs. Tip half the kernels into a food processor or blender and the rest into a mixing bowl.  Stand the sweetcorn on the work surface and, using a long, sharp knife, cut the kernels off the cobs. Tip half the kernels into a food processor or blender and the rest into a mixing bowl.
Add the beans to the sweetcorn in the mixing bowl with the spring onions, lime leaves, and coriander.  Add the beans to the sweetcorn in the mixing bowl with the spring onions, lime leaves, and coriander.
Add the chilli to the food processor with the ginger, garlic, rice flour, and baking powder, then season with salt. Add the egg, then whizz until almost smooth. Scoop the mixture into the bowl and mix well with the reserved corn and beans.  Add the chilli to the food processor with the ginger, garlic, rice flour, and baking powder, then season with salt. Add the egg, then whizz until almost smooth. Scoop the mixture into the bowl and mix well with the reserved corn and beans.
Heat the sunflower oil in a deep sided frying pan to a depth of about 2 cm. The oil is hot enough when a small piece of bread sizzles and browns in about 30 seconds. Add the sweetcorn mixture to the hot oil in neat dessertspoons, cooking 4 fritters at a time. Cook until golden brown on one side, then carefully flip using a fish slice and cook on the other side.  Heat the sunflower oil in a deep sided frying pan to a depth of about 2 cm. The oil is hot enough when a small piece of bread sizzles and browns in about 30 seconds. Add the sweetcorn mixture to the hot oil in neat dessertspoons, cooking 4 fritters at a time. Cook until golden brown on one side, then carefully flip using a fish slice and cook on the other side.
Remove from the pan, drain well on kitchen paper and keep warm while you cook the remaining mixture in the hot oil. Serve the fritters with sweet chilli sauce and lime wedges.  Remove from the pan, drain well on kitchen paper and keep warm while you cook the remaining mixture in the hot oil. Serve the fritters with sweet chilli sauce and lime wedges.