Place the corn kernels in a mixing bowl, ensuring they are all separated.
In a separate mixing bowl, incorporate the flours, salt, MSG (optional), baking powder, spring onion, kaffir lime leaves and chilli paste.
Slowly add the tonic water and mix gently. The mix should have the consistency of a thick batter.
Add most of this mixture to the corn and incorporate well using a light touch. We'll keep some aside in case we need to add extra batter to the corn.
In a tall-sided saucepan, heat around 4 cm of neutral oil to 180°C.
Place an oven tray with a wire rack covered in kitchen towels next to the saucepan.
Place the fritter mix on a kitchen scale and turn the scale on. Using a large spoon, scoop a spoonful onto a small soup serving spoon and shape so that no corn will fall off the mix. Check the scale, as a guide you should have used around 40 g of the mixture to form the fritter.
Hold the serving spoon over the saucepan almost touching the oil and using the large spoon, carefully scoop the batter off the serving spoon and into the oil.
Start a timer as you make a couple more fritters and turn the fritters after 1 min 30 secs, using a small slotted spoon or a fish slice. Do not turn the fritters over before this as they may fall apart. After another 1 min 30 secs, the fritters should be golden brown.
If the fritters do not stay together and little pieces of corn float off, add extra batter to the corn mixture.
Remove from the oil using a slotted spoon and place on the oven tray. Repeat until all the mix is used up. If you're making a large batch you can keep the cooked ones in a warm oven.
Serve with sweet Thai chilli sauce and Sriracha sauce.