Sweet Corn & Chorizo Fritters Recipe | D'Artagnan

Step 1

Recipes Sausage

Step 2

To a small dry skillet over medium-high heat, add chorizo and saute until browned and slightly rendered, about 5 minutes. Remove chorizo with a slotted spoon and drain on paper towels.In a large bowl stir together chorizo, corn kernels, green onion, herbs, Fontina, Manchego, a pinch of salt, and several grinds of black pepper. Add eggs, turning mixture to coat. Stir in flour, folding mixture until evenly incorporated. The mixture should hold its shape. If it’s too loose, add about a tablespoon of flour, if it’s too dry add about a teaspoon or so of water. Rest mixture for about 10 minutes.When ready to cook, heat about 3 tablespoons of oil in a large skillet over medium heat. When hot, add a few scoops of batter to the pan and flatten gently. Cook until golden brown and set then turn and continue to cook on the other side. Set cooked fritters on a paper towel lined sheet pan and sprinkle with flake salt. Continue cooking in batches until all of the batter is used, keeping the cooked fritters in a warm oven, if desired.