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In a large bowl, add the corn, carrot, spices, baking powder and coconut milk, and fold through.
Add the flour and mix to combine - it should resemble a thick pancake mixture. Season with salt and pepper.
Heat the oil in a frying pan or pot on medium heat. Gently spoon a heaped tablespoon of mixture into the oil (no need to flatten). Repeat, filling the pan. Cook for 3–5 minutes on each side or until golden brown and cooked through. Cook the fritters in batches until all of the batter has been used. Transfer to a wire rack to cool for a few minutes before serving.
Mix together the yoghurt and lime pickle, place in a serving dish.
Place the fritters on a serving plate and sprinkle over the coriander and chilli. Serve with the lime pickle sauce on the side, and dollop or dip as desired!