2 tablespoons sweet chilli sauce, plus extra for dipping
2 x 198 g (7 oz) cans sweetcorn, drained
50 g (2 oz) butter
salt and pepper
Place the flour in a bowl and add the eggs and sweet chilli sauce. Whisk to combine, then gently stir the sweetcorn and seasoning into the mixture.
Melt about a third of the butter in a frying pan and drop 5–6 tablespoons of the mixture into the pan in separate puddles, flattening each one gently. Cook gently over a medium-low heat for about 3 minutes until the bases of the fritters are golden, then flip over each one carefully and cook the other side for 2–3 minutes.
Repeat with the remaining butter and sweetcorn mixture until you have used up all the batter and made about 16 fritters.
Serve hot with extra chilli sauce for dipping, if desired.