Sweetcorn fritters with avocado & crispy chorizo
RECIPE
Shivi Ramoutar
MAKES 28
• 400g can sweetcorn , drained
• 4 spring onions , finely chopped
• 4 heaped tbsp plain flour
• 2 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
• ½ lime , juiced
• 1 tbsp olive oil
• pinch of chilli flakes ( optional )
1 . Tip the sweetcorn , spring onions , flour , eggs , paprika and milk into a large bowl , season and mix well . 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 .
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 . 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 . 5 . Add the chorizo to the pan and fry over a mediumhigh heat until crisp . Top each fritter with a little of the avocado mixture , the chorizo and a sprinkle of chives before serving .
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