First, you must wash all your fresh vegetables well. Take your sharp knife and your wooden cutting board. Cut the spring onions into very thin little circles. Deseed the red chili and chop it very small. Chop the fresh coriander leaves into tiny green pieces. Set these prepared vegetables aside in a small bowl.

Take your large mixing bowl from the cupboard. Put your flour into the bottom of the bowl. Add the baking powder to the white flour now. Add a pinch of salt and some black pepper. Stir these dry things together with your big spoon. Make sure the baking powder is mixed in well.

Crack your eggs into the middle of the flour. Pour your cold milk into the bowl very slowly. Use your whisk to mix everything into a batter. The batter should be thick but also very smooth. Do not overmix the batter or it gets tough. Stop whisking when you see no more dry flour.

Now it is time to add the flavor items. Pour your sweetcorn into the thick yellow batter. Add your chopped onions, chili, and fresh coriander. Use a spoon to fold them in very gently. Make sure every piece of corn has some batter. The mixture should look very colorful and very thick.

Place your frying pan on the stove top now. Turn the heat to a medium level setting. Pour two tablespoons of olive oil into the pan. Wait for the oil to get hot and shiny. You can test it with a tiny drop of batter. If it bubbles, the oil is ready for frying.

Use your large spoon to scoop some batter. Drop the batter carefully into the hot oily pan. Do not crowd the pan with too many fritters. Fry them for about two minutes on one side. Wait until you see small bubbles on the top. Flip them over gently with your flat spatula tool.

Cook the other side for another two minutes now. Both sides should look very golden and very crispy. Lift them out of the pan very carefully. Place them on a plate with paper towels. The towels will take away the extra greasy oil. Keep them warm while you cook the rest.