Sweetcorn Fritters

1. Blend the sweetcorn, chillies, garlic, spring onions and cilantro until finely chopped (don’t go overboard though, you don’t want a purée). Then add remaining ingredients and blend until smooth. (If it seems really dry, add a little milk.)
2. Heat about one tablespoon of vegetable oil in a frying pan until hot and fry tablespoonfuls of the batter for 2 minutes on each side. Once you’ve flipped the pancakes over, press them down a little with your spatula to keep them thin and crisp.
3. Remove them from the pan and drain on a plate lined with kitchen paper while you cook the rest of the pancakes.