Drain the sweetcorn and make the sweetcorn liquid up to 50 ml (2 fl oz) with water. Put the sweetcorn kernels in a mixing bowl and set the measured liquid aside.
Blend the garlic, coriander root and chilli briefly in a blender or food processor.
Add the blended mixture to the sweetcorn kernels with the spring onion, flour, measured liquid, salt and pepper. Mix thoroughly to a thick consistency.
Heat the oil for deep-frying in a wok and drop in the mixture, 1 tablespoonful at a time. Cook in batches for 5–6 minutes until golden, remove from the oil and drain on kitchen paper. Repeat until all the fritters are done, then arrange them on a plate.
Serve hot, with Sweet Chilli Sauce (see