Sweetcorn Fritters with Roasted Chorizo, Tomatoes and Avocado

Sunday brunch is a basic human right folks and for those of you not yet initiated into the cult of brunch and want something big on flavour and wow factor but easy to make this recipe is it.

To celebrate the launch of the new Dolce Gusto machine  we had a cooking lesson with super babe and chef Gizzi Erskine. We made Sweetcorn Fritters with Roasted Chorizo, Tomatoes and Avocado.Our lesson was held at Food 52 Cooking School. 

Sweetcorn Fritters with Roasted Chorizo, Tomatoes and Avocado

To serve four you will need:

200g sweetcorn, freshly cut off the cob – 2 spring onions, finely sliced – 1 green chili, halved seeded and thinly sliced – 1 large egg – 1 egg yolk – 75ml buttermilk – 30g polenta – 15g corn flour – 1/2 teaspoon salt – 1/2 teaspoon ground black pepper- oil for frying

Plus:4 cooking chorizos – 250g cherry tomatoes on the vine – 1 avocado – the juice of 1/2 lemon or lime – sea salt – coriander – olive oil

Sweetcorn Fritters with Roasted Chorizo, Tomatoes and Avocado.

Cooking:Heat the oven to 200°c. Rub the chorizo with oil and pop in the oven to roast for 20 minutes for the last 10 minutes add in the cherry tomatoes drizzling them with some oil too.

Mix together the corn, spring onion, chili, egg, buttermilk, polenta, corn flour and seasoning in a large bowl. Leave covered in the fridge to rest for 15 minutes.

Heat a frying pan and add a little oil. Spoon into the hot pan a half of the fritter mixture into 2 -4 dollops (they will spread out), and cook it for 1-2 minutes until it is golden underneath, and it starts to bubble up. Using a wide spatula, flip it over carefully and cook on the other side for a minute, then remove to a warm plate while you cook the rest.

Serve the fritters between 4 plates. Top with chorizo, roasted tomatoes and avocado. Squeeze over the lemon juice and serve with fresh coriander.

I don’t eat eggs so the fact that I ate them and found this recipe delicious testifies to how good it was. Also the recipe isn’t  ‘eggy’. I’m actually making this again tomorrow but replacing chorizo with Sainsburys Love Soya sausages.

Tweet me or tag me on instagram if you make this.

NRC  x


1 Comment

  1. / 10:42 pm

    This looks amazing!! I’m trying to eat a lot more freshly made food at the moment, maybe this would be a good recipe to try! xx


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