Mix the flour, baking powder, salt, pepper, paprika, and caster sugar in a bowl.
Beat the eggs and milk together in a separate bowl and gradually whisk into the dry ingredients.
Combine the sweetcorn and spring onions in a bowl and add enough batter to bind them.
Fry spoonfuls of the mixture in hot oil for two minutes per side until golden.
Drain the fritters on kitchen paper and keep warm.
Sauté the vegetables and spices in oil until tender for the ketchup.
Add tomatoes and water, bring to a boil, and simmer for 20 minutes.
Remove the cloves, blend the mixture, and pass through a fine sieve twice.
Boil together the sugar and vinegar in a non-reactive pan to form a syrup.
Add the tomato sauce to the syrup and cook for 13 minutes until thickened.