Place eggs, yoghurt, chickpea flour and black pepper, to taste, into a large mixing bowl. Whisk to form a batter. Stir in 3 cob’s worth of corn kernels and spring onion tops.
Heat EVOO in a large non-stick fry pan over a medium heat. Place 1⁄4 cup of mixture into the pan and cook until the underside is golden. Flip the fritters and cook until golden on the second side. Once cooked, place onto a plate lined with absorbent paper.
Meanwhile, make the salsa by combining remaining corn kernels, capsicum and cucumber.
To serve, place a corn fritter onto serving plate and layer with a dollop of yoghurt and corn salsa. Season with freshly cracked black pepper, to taste.