Sift the flour and paprika into a bowl, then add the milk and egg and whisk together to form a thick batter. Add the sweetcorn, parsley, spring onions and red pepper and mix well. If the mixture is too thick, add 1 tablespoon water to loosen. Set aside while making the tomato dip.
Heat the oil in a medium heavy-based pan, add the tomatoes and cook over a moderate heat for 5 minutes, stirring occasionally. Add the sugar, paprika and vinegar, reduce the heat, cover and simmer over a very gentle heat for 10–15 minutes, stirring occasionally until the tomatoes are thick and pulpy. Remove from the heat and transfer to a bowl to cool.
Heat the vegetable oil in a large, nonstick frying pan and spoon tablespoons of the sweetcorn mixture into the pan, well spaced apart, and cook for 1–2 minutes on each side, in batches, until golden and firm. Remove the fritters from the pan using a fish slice and drain on kitchen paper.
Serve the sweetcorn fritters with a pot of the sauce, to dip or wrap in foil to keep warm for transport.