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1
Heat 1 tablespoon of the groundnut oil in a frying pan, add the onion and cook gently for 7-8 minutes or until beginning to soften.
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2
Add the chilli, garlic and ground coriander and cook for 1 minute stirring continuously.
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3
Remove from the heat.
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4
Drain the sweetcorn and tip into a mixing bowl.
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5
Lightly mash with a potato masher to break down the corn a little.
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6
Add the cooked onion mixture to the bowl with the spring onions and beaten egg.
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7
Season to taste with salt and pepper, then stir to mix together.
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8
Sift the flour and baking powder over the mixture and stir inches.
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9
Heat 2 tablespoons of the groundnut oil in a large frying pan.
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10
Drop 4 or 5 heaped teaspoonfuls of the sweetcorn mixture into the pan and using a fish slice or spatula, flatten each to make a 1 cm thick fritter.
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11
Fry the fritter for 3 minutes or until golden brown on the underside, turn over and fry for a further 3 minutes or until cooked through and crisp.
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12
Remove the fritters from the pan and drain on absorbent kitchen paper.
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13
Keep warm while cooking the remaining fritters, adding a little more oil if needed.
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14
Garnish with spring onion curls and serve immeditely with a thai-style chutney.
