Taking corn fritters to the next level with spicy chorizo, jalapenos and sharp cheddar cheese. Serve with guacamole and a cold pale ale!
CHORIZO, JALAPENO & CHEDDAR CORN FRITTERS
Makes 16 corn fritters
800 grams corn kernels (2 x cans drained)
1 cup flour
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.