Mix the corn, onions, basil and chilli together in a bowl.

Beat the eggs lightly and mix in the cream and lemon juice.

Add the flour, salt and pepper to the vegetables, mix.

Add the egg and cream mixture and stir until you have a nice thick batter.

Heat a non-stick frying pan with a splash of olive oil and when hot, scoop out the fritter batter into whatever size you want (about 2 - 3 tablespoons) and fry until lightly golden on each side. Drain on kitchen paper.

Serve with a dipping sauce of your preference and wedges of fresh lemon.