• 3 tablespoons corn oil
  • 6 scallions, trimmed and chopped
  • 1 red bell pepper, de-seeded and chopped into small pieces
  • 1 cup all purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 large egg
  • 5 tablespoons coconut cream (if you can’t find this, use the thick layer of cream found in coconut milk, plus the milk as required to make up the amount)
  • 1 tablespoon sweet chili sauce
  • 1 tablespoon fresh chopped cilantro
  • 4 tablespoons sweet corn, drained
  • Freshly ground black pepper

Heat 1 Tbsp of the oil in the fry pan over a medium setting.
Fry the scallions and peppers until softened, but not browned.  Lift out and cool slightly.  [The pan can now be used again, as it is, to fry the fritters]

Sift the flour, baking powder and salt into a bowl.
Whisk in the egg, coconut cream, chili sauce and cilantro.  Beat until the mixture is smooth (it should be a thick consistency).

Stir in the fried vegetables, sweet corn and a little black pepper.

Heat half the remaining oil in the pan.
Spoon rounded tablespoons of the mixture, spaced apart, into the pan cooking 3 or 4 at a time.
Fry until the bottom is golden, then turn over and cook on other side.
Add more oil as needed.  Drain fritters on a paper towel and serve hot or cold with dipping sauce.

Note: Mixture can be a day ahead, refrigerated and then cooked when required.