1.Sift flour into a large bowl. Stir in combined eggs and milk to form a thick batter. Stir corn, ricotta and onions through. Season to taste.
2.Spray a large frying pan with oil. Heat on medium. Spoon heaped tablespoonfuls of corn mixture into pan in 3 batches. Cook 2-3 minutes each side, until golden and cooked through. Transfer to an oven tray lined with baking paper. Keep warm.
3.Top corn fritters with rocket leaves, avocado and smoked salmon slices. Serve with lemon wedges.
Keep fritters warm in a slow oven, 150°C, until ready to serve.Note