In a non stick frying pan, sauté the onion, garlic and chilli until soft and aromatic. Add the corn and heat through.
Place the mixture into a mixing bowl together with the flour, egg, seasoning and coriander.
Use a tablespoon to form fritters in the same moderately hot pan.
Fry for about 2 minutes a side or until golden and cooked through.
Drain on absorbent paper.
Serve with tzatiki or make your own dipping sauce (mix some sweet chilli sauce and chopped coriander with 125 ml yoghurt).
Garnish with more coriander.
Reprinted with the permission of Bits of Carey. To visit Bits of Carey's blog click here.