Sift the flours, baking powder, and spices into a bowl.

Cut onion into strips from top to bottom.

Slice celery finely.

Mix the water, egg, and lemon juice in a separate bowl.

Add the wet ingredients to the dry ingredients, beating until smooth. Add more water if needed to achieve the correct batter consistency.

Stir in the corn, onion, and celery.

Heat vegetable oil in a frying pan to a depth of 1/2 - 3/4 inch.

When the oil is hot, drop large spoonfuls of mixture into the oil, spreading it with the back of a spoon to make a circle of about 3 inches.

Fry until the underside of the fritter is golden brown, then flip over and cook the other side.

Lift out the fritters and drain on absorbent paper placed on a wire rack.

Finish them off with a liberal sprinkle of sea salt and a squeeze of lemon.

Serve immediately.