Chorizo veg fritters
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 340g can sweetcorn, drained
- 1 small courgette, coarsely grated
- 4 spring onions, finely chopped
- 1⁄2 ring cured chorizo (110g), cut into small chunks
- 4 tbsp plain flour
- 1 tbsp chopped coriander leaves
- 1 tsp paprika
- 2 eggs, beaten
- 3-6 tbsp milk
- vegetable oil, for frying
For the quick salsa
- 4 medium tomatoes, finely chopped
- 1 spring onion, finely chopped
- 1⁄2 garlic clove, grated
- 1⁄2 lime, juiced
- 1 tbsp coriander leaves, chopped
- 1 tbsp oil
Method
- STEP 1
Put all the ingredients for the fritters, except the oil, in a large bowl. Season and mix well.
- STEP 2
For the quick tomato salsa, mix together all of the ingredients in a medium bowl with a pinch of salt.
- STEP 3
Heat 1 tbsp oil in a large frying pan over a medium heat. Scoop 1-2 tablespoons of batter at a time into the pan to form a fritter, and cook for about 5 mins, turning halfway, until golden and cooked through. Set aside on a plate lined with kitchen paper. You’ll need to do this in batches and add extra oil if the pan gets dry. You should end up with 10-12 fritters. Serve immediately, topped with the salsa. Freeze on a tray, then transfer to a freezer bag for up to two months. Defrost at room temperature, then reheat in a low oven.
