Preheat the oven to 120°C/gas mark ½.
In a small bowl, combine the sweetcorn, eggs and flour and season well with salt and pepper.
Heat the olive oil in a frying pan, fry spoonfuls of the batter for 2 minutes each side, then transfer to a plate and keep warm in the low oven while you cook the rest.
In a bowl, mix the turmeric and yogurt together.
Top the sweetcorn fritters with smoked salmon, a dollop of the turmeric yogurt and rocket, and sprinkle with the chopped coriander. Serve with the lemon wedges.