Corn Fritters with Dip, Dried Tomatoes and Parmesan

Drain the corn. Finely purée about half of the corn, leave the rest whole. In a bowl, mix the puréed and whole corn with the eggs, flour, and baking powder. Season generously with salt and pepper.

Heat a pan with some sunflower oil. Add small portions of the dough and fry the fritters for approx. 2–3 minutes on both sides until golden brown.

For the dip, stir the sour cream smooth with one tablespoon of olive oil and the finely chopped chives. Season with salt and pepper and chill until serving.