Sweetcorn Fritters with Chorizo Salsa and Soured Cream
Serves 4
100 g (3½ oz) plain flour
1 teaspoon baking powder
1 egg
125 ml (4 fl oz) milk
300 g (10 oz) sweetcorn
1–2 tablespoons oil
salt and pepper
soured cream, to serve
for the salsa
2 tablespoons olive oil
1 red onion, finely chopped
150 g (5 oz) chorizo, chopped
1 garlic clove, finely chopped
400 g (13 oz) fresh tomatoes,
chopped
1 tablespoon tomato purée
1 teaspoon caster sugar
2 tablespoons finely chopped
coriander, plus extra to garnish
Sift the flour, baking powder and some salt into a bowl. Make
a well in the centre.
In a jug, beat together the egg and milk and pour into the
flour. Whisk until you have a reasonably thick batter (you may
not need to use all the milk).
Put the sweetcorn in another bowl and add the batter. You
may not need to use all the batter – you are aiming for quite a
thick sweetcorn mixture.
Heat the oil in a frying pan over a medium heat and, when
hot, spoon in tablespoons of the batter. Fry for a few minutes
on each side. Keep warm while you make the salsa.
Heat the oil in a frying pan, add the onion and cook over a
medium heat until soft. Add the chorizo and the garlic, and,
once the chorizo has a nice bit of colour, add the tomatoes
and the purée. Season and cook until the tomatoes have
softened and the sauce is coming together but still chunky.
Stir in the sugar and cook for a further minute. Stir through
the coriander.
Serve the salsa warm, on top of the fritters, with a dollop of
soured cream and an extra sprinkle of coriander.
