Corn fritters for future reference

I love when it's cheap, fresh corn season, and over the last couple of years I've tried making corn fritters a couple of times, with mixed results.   I tried again last night, basically using this recipe except just using self raising flour instead of plain with baking soda.  I probably used more than that amount of coriander, too, but it still working out fine.   The amount of salt for this quantity seemed just right, too.  (Working out the right amount of salt by taste can be tricky.)

I'll copy the key parts of the recipe here: 

For the fritters:

For dinner, we ate them with some hot smoked salmon on top (although cold smoked salmon would be fine too) and some grilled asparagus too.  Nice.