In a large mixing bowl combine together eggs, soy sauce, fish sauce and lime juice. Mix well.
Add the frozen corn, spring onion, green pepper, garlic, ginger, chopped chillies, turmeric powder, coriander, palm sugar and lime leaves. Stir well together.
In a small bowl sift together the rice or chickpea flour with baking powder and pinch of salt.
Mix the dry ingredients with the remaining ingredients in the larger bowl a little at a time to form a thick batter.
Let the mixture stand for about 30 minutes in a warm place with a dump cloth over the bowl.
Heat the oil in a wok or small frying pan over medium to high heat.
Into the wok or pan drop tablespoons of the mixture and fry off a few at a time for a about 1 minute and turn when brown.
Place cooked fritters on kitchen towel to absorb excess oil.
Reprinted with permission of Damian Ettish