If corn is raw, cover with boiling water, stand for 3 minutes then drain.
Place half the corn in a food processor with eggs and spring onion and blend to a smoothish puree.
Add chilli, curry, soda, rice flour, salt and pepper and pulse to form a thickish batter. Stir in remaining corn.
Heat a little oil in a heavy frypan and cook in batches over medium heat, allowing one heaped tablespoon per canape-sized fritter and three per larger fritter.
Cook until golden brown and cooked through (2-3 minutes each side), adding oil between batches as needed. They can be made in advance, chilled for up to 4 hours and reheated for 5 minutes in an 180°C oven.