Give these delicious Chorizo and Corn Fritters with Garlic Aioli a try this weekend! They are quick to make and will fill you up for brunch. The corn adds crunch and bite to the fritters, and there are plenty of flavors to complement the corn.
Growing up in the Midwest, I could never get enough of the fresh sweetcorn that piled high in crates lining the entrances to the grocery stores. During corn season, we would quickly bag up 12 fresh cobs for just $1. I could never wait to get home to shuck the sweetcorn and reveal the speckling of white and yellow kernels.
I was truly spoiled by the abundance of corn in the Midwest. Now living in London, I’m faced with a dilemma each time my corn craving hits – do I spend $3 for 2 small cobs of corn that are already shucked, sealed in plastic and dulling in color? Usually, the answer is no, and I wistfully walk away from the packaged corn. The other day, I threw a bag of frozen corn kernels in my shopping basket instead.
Of course frozen corn isn’t the same as a fresh corn on the cob, but the beauty of these Corn and Chorizo Fritters is that you can easily make them with frozen corn kernels without losing much taste. The corn adds crunch and bite to the fritters, but there are plenty of other flavors to complement the corn.
Spicy chorizo works wonders in this dish, adding heat to the fritters. If you don’t have spicy chorizo, you could try to add a pinch of paprika to the batter before frying the fritters. When serving, top the Chorizo and Corn Fritters with the garlic and saffron aioli. This simple dip adds richness to each bite. It’s addicting, so make sure to serve each Chorizo and Corn Fritter with a generous spoonful of the aioli!
- 1 bulb garlic
- generous drizzle of olive oil
- ⅔ cups (150 grams) mayonnaise
- 10 strands of saffron
- 2 tablespoons water
- 7 oz. (200 grams) cooking chorizo, cut into 1-cm pieces
- oil, for cooking the chorizo
- 2 eggs plus 1 additional egg yolk
- ½ cup (120 ml) whole milk
- 1¼ cup (180 grams) all-purpose flour
- 1 teaspoon baking powder
- 3¼ cups (450 grams) frozen sweetcorn kernels
- 2 tablespoon (28 grams) unsalted butter, melted
- 4 spring onions, finely sliced
- salt and pepper, to taste (how much you need will depend on the brand of chorizo you use)
- oil, for cooking the fritters
- Preheat the oven to 350°F/180°C.
- In a small bowl, soak the saffron in the water. Set aside.
- Cut the garlic bulb in half horizontally, drizzle it generously with olive oil and put it on a baking sheet to roast for about 15 minutes. Allow the garlic to cool enough to handle. Remove the garlic cloves from their shells - they should just fall out - and crush in a pestle and mortar.
- Put the mayonnaise in a bowl and mix in the roasted garlic, saffron strands and their soaking water. Keep mixing until a thick sauce forms. The aioli can be stored in the fridge for 4-6 days.
- In a frying pan on medium heat, cook the chorizo in a bit of oil. Set aside to cool.
- In a medium bowl beat the eggs and half the milk.
- In a large bowl, sift the flour and baking powder together. Whisk in the egg mixture. Gradually mix in the rest of the milk. Mix in the corn, melted butter, chorizo and spring onions. Season with salt and pepper, if using.
- Heat a skillet on medium heat and add in a bit of oil. Drop the batter on the skillet by the spoonful, spacing them apart so that they do not run into each other. Fry for about 2 minutes on each side, until golden brown. Repeat with remaining batter, adding a bit of oil to the pan each time.
- Serve the fritters with the garlic aioli.