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1
Heat 1 tablespoon of the oil in a non-stick pan, add the onion and cook, stirring, for 5 minutes, until beginning to soften. Add the chilli and garlic and cook for a further minute. Remove from the heat and set aside.
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2
Put the sweetcorn in a mixing bowl and lightly mash with a potato masher to break down the kernels a little.
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3
Add the onion mixture, spring onions and egg to the mixing bowl.
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4
Season to taste with salt and pepper and stir to mix.
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5
Sift in the flour and baking powder and stir to mix. The mixture is quite runny at this stage but don't worry- it firms up nicely when cooked!
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6
Heat 1 tablespoon of the oil in the non-stick pan.
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7
Drop four heaped spoonfuls of the sweetcorn mixture in once the oil is hot. Flatten them using a spatula until roughly 1cm/ 1/2inch thick- do this gently so the mixture does not stick to the spatula and break up the fritter.
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8
Fry the fritters for 3-4 minutes, or until golden and crisp on the underside. Flip them using the spatula and fry the other side for 3-4 minutes until done.
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9
Remove the fritters from the pan and keep warm.
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10
Wipe the pan with kitchen paper and repeat from step 6 to cook the remaining fritters.
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11
Serve drizzled with sweet chilli sauce or your favourite sauce/ dip. You could also garnish with chopped fresh coriander leaves.
