Into a large mixing bowl pour the plain flour, baking powder and a large pinch of salt. Make a well in the centre, crack in the eggs and top with milk. Whisk together well until you have formed a smooth and lump-free batter. Now add the tinned and drained sweetcorn, chopped spring onions and smoked paprika. Mix again.

Take a large frying pan and add a little of the oil. Season the halved tomatoes on the cut side with salt and pepper and lay, cut side down into the hot pan. Let the tomatoes cook and caramelised for 4-5 minutes before turning them oven and cooking for another 3-4 minutes.

Remove the tomatoes from the pan and keep warm while you cook the fritters. Wipe out the pan with kitchen roll, make sure the heat is set to medium-high and add a little more ** vegetable oil**. When the oil is hot, spoon in 2 tbsp of the mixture to form one fritter. Do this until your pan can't fit in anymore. Our pan could manage 5-6 fritters, but yours may be smaller so you might need to do a few extra batches.

Cook the fritters for 2-3 minutes. Once you see bubbles appear on the top of the wet batter, it's time flip, providing they are a nice, golden colour. Cook for a further 2-3 minutes on the other side. Remove the golden fritters from the pan, place onto absorbent kitchen roll and keep warm while you cook the next batch. Add a further splash of oil before adding the next spoonfuls of batter. You should be able to make 12 fritters from this amount of batter in total.

Serve the fritters with the pan-fried tomatoes, baby leaf salad (if using) which should be equally divided between 4 plates. Add a generous squeeze of lime and a spoonful of sour cream, if using.