Cut the kernels off the corn cobs.

Heat the oil in a large skillet. Add the corn and the herbs.

Sauté over high heat for a few minutes until the corn starts to brown.

Remove from heat and let cool completely.

In a separate bowl, whisk together the flour, baking powder, yogurt, and club soda.

Season with salt and pepper.

Add the scallions, orange pepper, sauerkraut, and corn herb mixture.

Season with salt and freshly ground pepper

Mix to combine thoroughly and let rest for 15 minutes.

Heat the remainder of the vegetable oil in the large skillet.

Stir the mixture a few times.

Place a layer of paper towels next to the stove.

Portion out the mixture into 3-4 tablespoon-sized cakes, place in the skillet and fry on both sides until golden.

Transfer to the paper towels. Pat the excess oil off.

Place the cakes on a serving platter and serve with seasoned sour cream or yogurt.