Prepare the corn

• Cut the kernels off the fresh cobs into a mixing bowl.
• Use raw corn rather than canned so it stays juicy inside and crisp outside.

Make the batter

• Whisk the rice flour and tempura flour together.
• Pour in the cold soda water and whisk to a light, airy batter with no lumps.
• Fold in the corn kernels.

Mix the nori aioli

• Combine the mayonnaise, sour cream, roasted nori powder, sugar, sesame oil and lime juice.
• Whisk until smooth and creamy.

Heat the oil

• Heat the vegetable oil in a stockpot until hot enough for deep frying.

Fry the fritters

• Drop spoonfuls of batter straight into the hot oil.
• Fry until golden and crispy, then drain on paper towels.

Serve

• Serve the fritters hot with the nori aioli for dipping.