BBC Good Food Magazine

Sweetcorn fritters with avocado & crispy chorizo

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MAKES 28 PREP 20 mins COOK 20 mins EASY ❄

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

PER FRITTER 72 kcals • fat 5g • saturates 1g •

carbs 4g • sugars 1g • fibre 1g • protein 3g • salt 0.2g

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