Heat vegetable oil to 190°C in a deep fryer or heavy pan.
Whisk cornflour, salt, and sparkling water into a smooth batter.
Dip courgette flowers in batter and fry for two minutes until golden.
Drain flowers on kitchen paper and season with salt and pepper.
Combine onions, chickpea flour, coriander seeds, chilli, and spices with water.
Drop golf-ball sized bhaji mixture into the hot oil.
Fry bhajis until golden-brown and drain on kitchen paper.
Mix all salsa ingredients in a large bowl and season.
Serve the flowers and bhajis with the sweetcorn salsa.