Sweetcorn-Courgette Smoked Paprika Fritters

Wash hands, courgette and spring onion. Drain the sweetcorn; grate the courgette and squeeze out moisture in a clean cloth.

Mix 160 g sweetcorn, 100 g courgette, 30 g spring onion, 60 g flour and 2 g paprika in a bowl. Add the egg and 40 ml milk and stir into a cohesive batter.

Stir 40 g sweet chilli sauce and 15 ml lime juice together in a small dish.

Heat the 15 ml oil in a non-stick pan over medium heat, divided between batches. Spoon the mixture into four thin fritters, cooking in batches if necessary for roughly 3–4 minutes per side until browned and the centers are thoroughly cooked.

Briefly blot excess oil on kitchen paper and serve at once with the lime-chilli dip.