They can 
be prepared and cooked in advance and heated in a moderate oven to serve.

Recipe adapted from Eat More Veg, National Trust Books

• Stand the sweetcorn upright on the work surface and, using a long sharp knife, cut down the length of the cob to cut off the kernels. Tip half of the sweetcorn kernels into the bowl of a food processor and the remainder into a mixing bowl.
• Trim the fine beans and cut them into small lengths, roughly the size of a pea, and add to the sweetcorn in the mixing bowl. Trim and thinly slice the spring onions, and finely shred the lime leaves. Add to the bowl along with the chopped coriander.
• Chop the chilli and add to the food processor with the grated ginger, crushed garlic, rice flour and baking powder, and season well with salt. Add the egg and whiz until almost smooth. Scrape the mixture into the bowl and mix well to combine with the reserved corn and beans.
• Heat the sunflower oil in a deep-sided sauté pan to a depth of about 2cm.
• The oil is hot enough when a small piece of bread sizzles and browns in about 30 seconds. Add the sweetcorn mixture in neat dessert spoonfuls to the hot oil, cooking 4 fritters at a time. Cook until golden brown on one side and then carefully turn using a fish slice and cook the other side.
• Remove from the pan, drain well on kitchen paper and keep warm while you cook the remaining mixture in the hot oil. Serve the fritters with a bowl of sweet chilli dipping sauce and lime wedges to squeeze over.

TIP: To make these fritters vegan, swap out the egg for a flax egg. This is simply 1 tbsp ground flax seed mixed with 3 tbsp cold water and left to thicken for 10 minutes. Flax eggs are a brilliant alternative to using eggs as a binding agent in vegan cooking.