For the courgette fritters, mix together the flour, paprika, baking powder, sugar and seasoning in a bowl until well combined.
In a separate bowl beat the eggs and milk together. Gradually beat the mixture into the dry ingredients to form a batter.
Place the courgette, carrot, corn and onions in a bowl and add enough just enough batter to bind.
Heat enough oil to shallow fry in a deep, heavy-bottomed pan. The oil is ready when a breadcrumb dropped into it will sizzle gently. (CAUTION: Hot oil can be very dangerous. Do not leave unattended.) Carefully place tablespoon-full amounts of the mixture into the hot oil and fry for two minutes on each site, until the outside is brown and crisp. Cook the fritters in batches, removing with a slotted spoon when cooked and draining on kitchen towels.
For the tomatoes, heat the oil in a frying pan and fry the tomatoes for 1-2 minutes over a high heat. Add the vodka and cook for a further two minutes. Stir in the celery, horseradish sauce, passata and Worcestershire sauce and season well with celery salt and freshly ground black black pepper. Transfer the tomatoes to the oven for 15 minutes.