Sift the flour and baking powder into a mixing bowl and season with salt and pepper to taste.
Create a well in the centre of the flour, and add in the beaten egg and milk.
Whisk, gradually bringing the flour into the wet mixture until it forms a smooth and silky batter.
Add 1 tablespoon of extra-virgin olive oil and whisk the batter until smooth, adding a little more milk if necessary.
Fold in the chopped spring onions, chilli pepper, coriander, and sweetcorn kernels into the batter and mix until just combined.
Heat 2 tablespoons of extra-virgin olive oil in a large frying pan over medium heat.
Place a spoonful of the batter per fritter into the hot pan, flattening the patties slightly with a spatula, and spacing them at least 1 inch apart.
Cook the fritters for 2 minutes then flip them on the other side and continue cooking them an additional 1 to 2 minutes until they’re crispy and golden brown.
Transfer the fritters, onto a plate lined with kitchen paper to absorb the oil in excess, then serve them with the yogurt dip on the side.