1. Place the flour, eggs, oil, milk, salt and pepper in a large bowl and whisk to combine.
2. Add the corn and onions and mix to combine. Heat the extra oil in a large non-stick frying pan over medium heat.
3.  Cook 2 tablespoons of the mixture, in batches, for 2-3 minutes each side or until golden and cooked through.
4. Drain on absorbent paper. Serve with rocket and roasted tomatoes.

TIP: To roast cherry tomatoes, place on a baking tray, drizzle with olive oil, sea salt and cracked black pepper and roast in a 200 degC oven for 5 minutes.