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    Home / Breakfast and Brunch Recipes / Chorizo and Corn Fritters with a Saffron and Garlic Aioli

    Oct 1, 2015 · Last Updated: Oct 15, 2021

    Chorizo and Corn Fritters with a Saffron and Garlic Aioli

    Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. See my Disclosure Policy for more information.

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    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.

    Chorizo and Corn Fritters | The Worktop -- make this for brunch! #breakfast #brunch

    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.

    Chorizo and Corn Fritters | The Worktop -- make this for brunch! #breakfast #brunch

    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.

    Chorizo and Corn Fritters | The Worktop -- make this for brunch! #breakfast #brunch

    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.

    Chorizo and Corn Fritters | The Worktop -- make this for brunch! #breakfast #brunch

    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!

    Chorizo and Corn Fritters | The Worktop -- make this for brunch! #breakfast #brunch

    Chorizo and Corn Fritters | The Worktop -- make this for brunch! #breakfast #brunch

    Chorizo and Corn Fritters

    5 from 2 votes
    Print Recipe Save RecipeSaved!
    Serves: 4
    Prep: 10 minutes mins
    Cook: 20 minutes mins
    Total: 30 minutes mins

    Ingredients

    For the garlic aioli

    • 1 bulb garlic
    • generous drizzle of olive oil
    • ⅔ cup mayonnaise
    • 10 strands saffron
    • 2 tablespoons water

    For the chorizo and corn fritters

    • 7 ounces cooking chorizo - cut into 1-cm pieces
    • oil for cooking the chorizo
    • 2 whole eggs
    • 1 egg yolk
    • ½ cup whole milk
    • 1 ¼ cup all-purpose flour
    • 1 teaspoon baking powder
    • 3 ¼ cups frozen sweetcorn kernels
    • 2 tablespoon 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
    US Customary - Metric

    Instructions

    Make the garlic aioli

    • 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.

    Make the chorizo and corn fritters

    • 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.

    Notes

    Chorizo and corn fritters recipe adapted from Wahaca.
    Garlic aioli recipe adapted from The Fresh Vegan Kitchen.
    Course: Pancakes and Waffles, Savory
    Author: The Worktop
    Cal : 838kcal
    Note: Nutrition information is a rough estimate.
    Love this?I would appreciate a star review! Snap a picture and share it with me on Instagram using #theworktop and tagging me @theworktop.
    « Breakfast Cereal Cookies For A Weekday Morning
    Caponata on Toast (Vegan) »

    By Tina Jui
    Filed Under: Breakfast and Brunch Recipes, Breakfast for Dinner Ideas, Collections, Cooking Style, Father's Day Brunch Recipes, Pancake Recipes, Pancakes and Waffles, Quick and Easy Brunches, Savory Breakfast Ideas, Seasonal, Stove Top, Summer Breakfast Recipes, Valentine's Day Brunch RecipesTags: chorizo, corn, hearty, meats, olive oil

    About Tina Jui

    A breakfast lover and food blogger. Tina develops everyday breakfast recipes on The Worktop, and writes about all things related to breakfast and brunch. Read more about Tina Jui or drop an email to say hi.

    Reader Interactions

    Comments

    1. Jen says

      December 14, 2018 at 8:12 pm

      Can I use cured chorizo for this (as that is what I have)? Could I make the batter the day before and fry just before I need them? Thanks!

      Reply
    2. Claire | Sprinkles and Sprouts says

      October 22, 2015 at 1:56 pm

      5 stars
      Oh yummy!!!
      Sweetcorn and chorizo is a great combination. But adding the garlic aioli is just perfect!

      I am pinning these, can't wait to try them :-)

      Reply
      • Tina Jui says

        October 26, 2015 at 8:29 am

        The garlic aioli is truly delicious. I make a lot and just save it for the week - it goes with a lot of things. Thanks for the pin!

        Reply
    3. Teresa jui says

      October 15, 2015 at 6:28 pm

      5 stars
      I like this recipe actually I didn't have Chorizo and I used ham it turn out very nice as well

      Reply
      • Tina Jui says

        October 19, 2015 at 5:51 pm

        That's a nice substitution! I'll have to try it with ham next time I make it :)

        Reply
    4. Shiho says

      October 10, 2015 at 10:12 am

      Hi Tina,
      This fritters sound so delicious and I like all your bowls and plates and beautiful photos.

      Reply
      • Tina Jui says

        October 12, 2015 at 9:41 am

        Hi Shiho, thanks so much! It's taken me a long time to find and collect all the bowls and plates that I use in photos, but definitely a fun process. Don't forget to always keep an eye out for interesting tableware :)

        Reply
    5. Libby says

      October 06, 2015 at 11:12 am

      These sound utterly delicious! I can't wait to give them a try!

      Reply
      • Tina Jui says

        October 07, 2015 at 10:09 am

        Thanks so much, Libby! I really hope you love them. They are a favorite around here.

        Reply
        • Libby says

          October 07, 2015 at 2:25 pm

          An update for you Tina - I made the fritters last night and I absolutely loved them, and I especially enjoyed having the leftovers for lunch today! Definitely a firm favourite, thanks so much for the recipe!

          Reply
          • Tina Jui says

            October 12, 2015 at 9:35 am

            Hi Libby - I'm so glad to hear that you made it and loved them! The fritters are great for any meal of the day -- and leftovers are always a plus!

            Reply
    5 from 2 votes

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    Hi, I'm Tina and a lover of breakfast! The Worktop is where I share my everyday breakfast recipes. You can find lots of breakfasts and brunch ideas on my site. Many of the recipes are easy to make and healthy, but of course, you'll also find big brunch indulgences.

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    Hi, I'm Tina and a lover of breakfast! The Worktop is where I share my everyday breakfast recipes. You can find lots of breakfasts and brunch ideas on my site. Many of the recipes are easy to make and healthy, but of course, you'll also find big brunch indulgences.

    More about The Worktop →

    Popular Breakfast Recipes

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