Gluten-Free Charred Corn Fritters

To serve

1. Step 1Rub 1tbsp oil and the smoked paprika all over the corn cobs (using your hands is easiest). Heat a large frying pan over high heat and fry the cobs for 10min, turning regularly, or until charred. Leave to cool completely.
2. Step 2Slice the kernels off the cobs: hold a cob upright (on its end) on a board and shave off kernels with a large knife. Repeat with all cobs.
3. Step 3For the batter, in a large bowl whisk the flour and polenta, until combined. Whisk in the eggs, then gradually whisk in the milk to make a smooth batter. Stir through the spring onions, corn kernels and plenty of seasoning.
4. Step 4Heat 1tbsp oil in large non-stick frying pan over medium heat. Add 21/2tbsps of the mixture to the pan to make fritters, spacing apart. Cook for 2min per side, or until golden brown and cooked through. Repeat until you have used all the mixture (you should have 12 fritters), adding a little more oil as needed.
5. Step 5To serve, divide the fritters between 4 plates. Top the fritters with a fried egg and serve with avocado and salsa.