Combine the yoghurt, curry and salt, cover and chill. Rinse out and dry the yoghurt pot, use as a measuring cup.
Mix the parmesan, polenta, cornflour and salt. Whisk the milk and eggs, pour in and mix.
Finely chop the chives, drain the sweetcorn. Mix the chives and sweetcorn into the batter.
Heat the oil in a non-stick frying pan. Pour as much batter into the pan as it takes to make fritters of approx. 7 cm in diameter. Reduce the heat. Cook for approx. 2 mins. until the underside separates from the pan, turn the fritters, cook for a further 2 mins., cover and keep warm, repeat these steps with the remainder of the batter. Serve the dip with the fritters.