In a medium mixing bowl, combine the sweet corn, red onion, red chile (if using), garlic, parsley, and nutritional yeast flakes.
Add the flour and baking powder and stir to combine.
Gradually pour in the almond milk, mixing until a thick batter forms.
Season with a pinch of salt and black pepper.
Stir in the lemon juice and mix well.
Heat 1 tablespoon olive oil in a large skillet or sauté pan over medium-high heat.
Test the oil by dropping in a small amount of batter. It should sizzle immediately.
Spoon about 1 tablespoon of batter into the pan for each fritter, leaving space between them.
Gently flatten each fritter with the back of a spoon.
Cook for about 2 minutes on the first side, or until golden brown.
Flip and cook for another 2 minutes until the second side is golden and crisp.
Transfer cooked fritters to a plate and repeat with the remaining batter, adding more oil as needed.
Serve warm with sweet chili sauce for dipping.