Sweetcorn Fritters | Video

Drain and rinse canned corn. Pat dry with a paper towel. Set aside.
Sift flour and baking powder into a large bowl. Add egg. Season with salt and pepper. Stir to combine.
Add milk and olive oil. Stir to make smooth batter.
Add spring onions (scallions), green chilies, bell peppers (capsicum), coriander (cilantro) leaves and ground cumin. Stir to combine.
Add corn. Stir to coat corn in the batter. Set aside.
Meanwhile, heat 2 tablespoons oil in a large frying pan over medium-high heat. Once the oil is hot, add 2 tablespoon mounds of corn mixture into the pan, spacing them at least 1-inch apart. Flatten them slightly. Cook the fritters 2-3 minutes on one side and then flip them over to cook for an additional 1-2 minutes or until the fritters are brown and crispy.
Drain on an absorbent towel. Repeat with the remaining mixture.
To make the yogurt dip, combine together yogurt, lemon juice and red chili flakes in a small bowl. Season with salt and pepper.
Serve fritters with yogurt dip.
For brunch, serve with poached or fried egg and mashed avocado or hummus. For lunch / dinner, serve these fritters with mashed potato, sauteed spinach, grilled vegetables or seasoned rice.