Thai corn fritters

Method

1. Combine the flour, polenta, baking powder and salt in a bowl and make a well in the centre. Add the egg and milk and mix until smooth. Add the corn, chopped coriander, spring onion and chilli and stir well. If the mixture seems too thin, add 1–2 tablespoons extra flour; if it is too thick, add 1–2 tablespoons extra milk.
2. Heat a large, heavy-based frying pan over medium heat, add 1–2 tablespoons oil and single tablespoon amounts of mixture and cook for 2–3 minutes or until crisp and bubbles form on the top, then flip over and cook the other side until golden. Remove from the pan and keep warm. Repeat with the remaining mixture. Garnish with the coriander leaves and serve with the sweet chilli sauce.