1.Sift flours into large bowl; make a well in the centre. Gradually whisk in eggs, buttermilk and sugar.
2.Stir in corn, zucchini, garlic, onion, anchovies, parsley and cheese. Stand 30 minutes.
3.Heat oil in large frying pan; drop heaped teaspoonfuls of mixture into pan. Cook until browned both sides and cooked through.
4.Serve fritters topped with sour cream and sweet chilli sauce.
This recipe can be prepared several hours ahead. The fritters are best cooked close to serving.Note