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To make the salsa, mix all the ingredients together and season to taste. Cover and chill until required.
Empty the sweetcorn into a bowl and mix in the egg yolks. Add the flour and blend in with a wooden spoon. When the mixture thickens, gradually blend in the milk.
Stir in the courgette, bacon, spring onions, cayenne pepper and seasoning and set aside. Whisk the egg whites until stiff peaks form. Gently fold into the sweetcorn batter mixture.
Heat the oil in a large frying pan and place four large spoonfuls of the mixture into the oil. Fry over a moderate heat for 2 to 3 minutes on each side until golden. Drain on kitchen paper and keep warm in the oven while frying the remaining four fritters.
Serve two fritters each, garnished with coriander sprigs and a spoonful of the chilled tomato salsa.