Sweet Corn fritters & Yoghurt/Lime dip

1 can of sweet corn - 1 cup flour - 1/2 Tsp baking powder - 1 Lg. Egg - Salt - Pepper - 4 Tbsp milk - 2 chilli peppers - 1 spring onion (sliced on an angle) - coriander or parsley (sliced) - 1 lime - 1 tub plain Yoghurt

Sift flour into pan and add baking powder. Season, add egg, milk and whisk. Drizzle with EVO and whisk more. It should have the consistency of a cake mixture.
Roll chilli in hands and shake. Cut top off and tap 1 chilli pepper on table to remove seeds. Slice down centre, 1/4, then 1/2 the 1/4 slices, chop through. Place into the mixture with spring onions. Add parsley or coriander leaves.
Drain corn and pat dry. Add to mix and stir.
Heat pan with EVO and spoon in fritters, in a clockwise position. Using back of spoon, spread them out a bit. Turn when golden on bottom. Slice 1 chilli pepper (same way as above) and add to tub of plain Yoghurt. Squeeze in lime juice. Add chopped parsley or coriander and mix.