Put egg replacer in a small bowl and mix with 2 tbsp water.
Put 250g sweetcorn in a blender or food processor, add the egg replacer liquid, paprika and baking powder. Whizz until smooth.
Stir in the cornflour, plain flour, chilli, spring onion, coriander and remaining corn.
Season with salt and pepper and stir well. Leave to stand for 10 minutes.
Heat 5 cm oil in a saucepan to 170 degrees C or use a fryer. (A small cube of bread should brown in 60 seconds)
Drop tablespoons of the corn mixture into the oil, careful not to overcrowd the pan.
Cook for 2 minutes on each side or until golden brown, then flip them and cook another 2 minutes on the other side.
Remove from the oil, drain on kitchen paper, sprinkle with a little salt.
Repeat with remaining mixture.
Serve hot with sweet chilli sauce and/or guacamole for dipping.