- To make the dipping sauce, mix the cornflour with the water in a small saucepan. Add the rest of the sauce ingredients, bring to the boil, stirring frequently. Turn down the heat and simmer for 1–2 minutes. Leave to cool.
- To make the fritters, beat together the flour and eggs; it should be quite thick. Add the drained sweetcorn, spring onions, courgette and crumbled feta cheese. Season well.
- Heat a little oil in a fry pan. Make the fritters by adding the mixture, about 1 tablespoon at a time, to the hot oil. Spread them out a little and fry on medium heat for 1–2 minutes each side. The fritters should be nicely browned and cooked through.
- Serve with the chilli sauce.