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Chorizo and Corn Fritters

Course Pancakes and Waffles, Savory
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 838 kcal
Author The Worktop

Ingredients

For the garlic aioli

  • 1 bulb garlic
  • generous drizzle of olive oil
  • 2/3 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
  • 1/2 cup whole milk
  • 1 1/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 3 1/4 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

  1. Preheat the oven to 350°F/180°C.
  2. In a small bowl, soak the saffron in the water. Set aside.
  3. 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.
  4. 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

  1. In a frying pan on medium heat, cook the chorizo in a bit of oil. Set aside to cool.
  2. In a medium bowl beat the eggs and half the milk.
  3. 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.
  4. 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.
  5. Serve the fritters with the garlic aioli.

Recipe Notes

Chorizo and corn fritters recipe adapted from Wahaca.
Garlic aioli recipe adapted from The Fresh Vegan Kitchen.