Name: Sweetcorn fritters with avocado & crispy chorizo
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Makes 28
Ingredients: 400g can sweetcorn drained; 4 spring onions finely chopped; 4 heaped tbsp plain flour; 4 eggs beaten; 2 tsp paprika (smoked or sweet); 5-6 tbsp milk; 1 tbsp vegetable oil plus a drizzle; 130g chorizo cut into 1cm cubes; finely sliced chives to serve; 1 large ripe avocado peeled, stoned and mashed; 1 tbsp finely chopped coriander leaves; 1⁄2 lime juiced; 1 tbsp olive oil; pinch of chilli flakes (optional)

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Sweetcorn fritters with avocado & crispy chorizo

Sweetcorn fritters with avocado & crispy chorizo

Shivi Ramoutar

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Makes 28

Prep: 20 mins

Cook: 20 mins

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Prep these sweetcorn fritters in advance of your party and defrost in the fridge overnight for speedy snacks. Top with creamy avocado and crispy chorizo

Freezable

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Try these sweetcorn fritters with avocado & crispy chorizo, then try our tuna, spring onion & sweetcorn fritters, chickpea fritters, sweetcorn fritters and feta and spring onion fritters. Next, try our potato fritters and veg peel fritters.

Ingredients

Nutrition

Units:

MetricUS

400g can sweetcorn

drained
4 spring onions

finely chopped
4 heaped tbsp plain flour
4 eggs

beaten
2 tsp paprika

(smoked or sweet)
5-6 tbsp milk
1 tbsp vegetable oil

plus a drizzle
130g chorizo

cut into 1cm cubes
finely sliced chives

to serve

For the avocado

1 large ripe avocado

peeled, stoned and mashed
1 tbsp finely chopped coriander leaves
1⁄2 lime

juiced
1 tbsp olive oil
pinch of chilli flakes

(optional)

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Nutrition: Per fritter

kcal72
fat5g
saturates1g
carbs4g
sugars1g
fibre1g
protein3g
salt0.2g

Method

step 1

Tip the sweetcorn, spring onions, flour, eggs, paprika and milk into a large bowl, season and mix well.
step 2

Heat the oil in a large frying pan over a medium heat. Spoon 1 tbsp of the batter into the pan to make a mini fritter (you should be able to fit three or four in the pan at a time, depending on the size of the pan) and cook for 4-5 mins, turning halfway through, until golden. Remove to a plate lined with kitchen paper and repeat with the rest of the batter, being careful not to overcrowd the pan. (You should make about 28 fritters.) To freeze, leave to cool completely, then transfer to a tray and open-freeze until solid. Transfer to a freezer bag, seal and freeze for up to two months. Defrost in the fridge overnight before using.
step 3

Mix the mashed avocado with the coriander, lime juice, oil and chilli flakes, if using, then season to taste. Will keep in an airtight container in the freezer for two months. Defrost in the fridge overnight before using.
step 4

If the fritters have been frozen and defrosted, heat a drizzle of oil in a frying pan over a medium heat and fry the fritters for a few seconds, then flip and fry for a few seconds more until hot and crisp. Remove to a serving platter.
step 5

Add the chorizo to the pan and fry over a medium-high heat until crisp. Top each fritter with a little of the avocado mixture, the chorizo and a sprinkle of chives before serving.

Recipe from Good Food magazine, November 2021

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