Place about two-thirds of the sweetcorn, the eggs, garlic, fresh coriander and milk in a large bowl and use a stick blender to blend it until everything is finely chopped, but not smooth. (You can pulse everything in a food processor if you don't have a stick blender).
Add the flour, cornmeal, baking powder, salt, cumin, coriander and paprika and mix well. It should be a thick, but not stiff batter. If it is too stiff then add a drop more milk until it is the right consistency.
Mix in the spring onions, chilli and the reserved sweetcorn then finally stir in the crumbled feta.
Heat 1 Tbsp olive oil in a frying pan over a medium-low heat. Dollop heaped spoonfuls of batter into the oil and spread them out a little. Cook for a couple of minutes until the underside is golden brown then carefully flip the fritters over and cook for a couple of minutes on the other side until golden.
Keep the fritters warm in a low oven while you cook the rest. Serve with sliced avocado and fried eggs. The cooked fritters can be covered and refrigerated for up to a couple of days once they have cooled. Re-heat in a low oven when needed.