Mix the flour, baking powder, ground spices and harissa in a bowl. Add the egg, and beat to a smooth batter. Add the sweetcorn and season with salt.
Heat the oil in a non-stick frying pan over a medium to high heat. Spoon a heaped tablespoon of mixture into the pan for each fritter and flatten with a fork. Cook for about 5 minutes until the underside has turned golden brown, then flip and cook for a further three minutes. Serve with sweet chilli dipping sauce.
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