Taking corn fritters to the next level with spicy chorizo, jalapenos and sharp cheddar cheese. Serve with guacamole and a cold pale ale! 


Makes 16 corn fritters


800 grams corn kernels (2 x cans drained)
1 cup flour
2 eggs
1/2 cup grated cheddar cheese
1/4 cup finely grated parmesan
160 grams chorizo, chopped into small cubes
1/4 cup pickled jalapenos, chopped into cubes
1/4 cup fresh coriander, finely chopped
1/2 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/4 cup milk
Pinch of salt
Oil for frying

2 ripe avocados
1/2 red onion, diced
1/4 cup fresh coriander, roughly chopped
1 tablespoon sweet chilli sauce
50 grams crumbly feta
Juice of 1/2 a lemon
Pinch of salt


Preheat oven to 150°C.

In a small frypan with a little oil, fry the chorizo until golden. Remove from pan and place on a paper towel, this will help soak up any oil

Place all fritter ingredients minus the oil in a bowl and mix well. 

Heat a large non-stick pan over a medium heat and add a good glug of oil. Place large spoonfuls of the fritter batter into the pan, make 3 - 4 at a time.  Once the fritter is golden brown on the base, this should take 2-3 minutes, gently flip. Once golden on both sides, remove from pan and place in an oven-proof dish and place in the oven to keep warm. Repeat with remaining fritter batter. 

In a bowl smash the avocados using the back of a fork. Add the remaining ingredients and mix well. 

Serve fritters stacked with a large spoonful of guacamole, cherry tomatoes, lime wedges, extra sweet chilli and a green salad.