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Place the corn, flour, salt, eggs, cheese, milk (see note 2), dill and spring onion in a medium-sized bowl and combine.
Heat a large heavy-based frying pan over medium heat. Drizzle with olive oil so the base of the pan is evenly coated.
Spoon ¼ cup of the corn mixture into the pan and spray the top with olive oil spray before using your spatula to gently flatten the mixture into a flat, circular shape.
Cook 2–3 fritters at a time, being careful not to overcrowd the pan.
Cook the fritters for 6–8 minutes, flipping once halfway through. Transfer to a plate lined with paper towel.
Serve the fritters with the sour cream.