For the fritters, mix the flour, baking powder, paprika, salt and freshly ground black pepper and sugar in a bowl.
In a separate bowl, whisk the eggs and milk together.
Gradually add the egg and milk mixture to the dry ingredients, whisking constantly, to form a smooth batter.
Place the courgettes, sweetcorn and spring onions into a bowl and mix well.
Add some of the batter to the vegetable mixture - just enough to bind the vegetables together.
Heat the oil in a frying pan over a medium heat. Place a large spoonful of the fritter mixture into the pan and cook for 2-3 minutes on each side, or until golden-brown all over. Remove and drain on kitchen paper. Set aside in a warm place and repeat the process until all the fritter mixture is used up.
For the salsa, crush the olives gently with a pestle and mortar (or blend with a food processor). Place the olives into a bowl with all of the other salsa ingredients and mix well.
To serve, place two fritters on each plate and serve a dollop of salsa alongside.
