Place two cups of the corn kernels and the onion, eggs, coriander, flour, baking powder, salt and pepper in a food processor and process until combined. Place in a large bowl, add the remaining corn and stir to combine.
Heat one tablespoon of the vegetable oil in a non-stick frypan over medium high heat. When the oil is hot, drop two tablespoons of mixture per fritter in the pan and cook in batches of three for 1 minute each side.
Drain on paper towels and keep warm in the oven while you make the rest of the fritters.