Bring water to a boil in a saucepan, then add the sweet corn kernels, sugar, and 1/4 teaspoon salt.

Boil the corn for 3 to 5 minutes until tender, then drain it thoroughly in a colander.

Add the drained corn, spring onions, onion, and fresh coriander to a mixing bowl.

Grate the 2 processed cheese cubes into the bowl, then add black pepper, dried oregano, chili flakes, and the remaining salt.

Add the all-purpose flour and mix until the vegetables are evenly coated.

Pour in 1/4 cup milk and mix into a thick, scoopable batter; add a little more milk only if the mixture is too dry.

Heat the vegetable oil over medium heat in a frying pan until it shimmers.

Scoop tablespoon-sized portions of batter into the hot oil and gently flatten them into small fritters.

Fry the fritters for 2 to 3 minutes per side until deeply golden and crisp.

Lift the fritters out with a slotted spoon and drain them on paper towels before serving hot.