Peel and grate the carrots. Trim and thinly slice the spring onions (scallions). Mix the carrots and spring onions with the drained sweetcorn.
Add the seasonings, flour, egg and milk and mix thoroughly to give a smooth batter with no lumps of flour remaining.
Heat a generous layer of sunflower oil in a frying pan over a medium heat. Add tablespoons of the sweetcorn mixture and fry for a few minutes on either side, until browned and crispy.
Drain on kitchen paper, and either eat straightaway or keep warm in a preheated oven while you cook the rest.