José Pizarro’s Recipe For Sweetcorn, Chorizo And Piquillo Pepper Fritters

It’s easy to hide that ingredients specified arsenic corn, peppers and moreover nan pimentón successful our chorizo each came from nan Americas successful nan 15th century. Many of them first took guidelines successful Europe successful Extremadura, wherever I’m from. In La Vera, peppers were smoked and crushed into what became pimentón de la Vera and is now portion of our nutrient culture. These fritters, which are simple, speedy and afloat of flavour, bring together each these ingredients pinch agelong journeys down them and a coagulated spot successful nan modern Spanish kitchen.

Sweetcorn, chorizo and piquillo capsicum fritters

Prep 10 min
Cook 30 min
Makes About 12

125g cured chorizo, skinned and finely diced
75g jarred piquillo peppers, drained and finely chopped
2 maize cobs, kernels shaved disconnected pinch a large crisp knife
125g plain flour
1 tsp baking powder
Sea brackish and achromatic pepper
2 ample eggs, beaten
160ml full milk
Olive oil, for frying

Put nan chorizo, peppers and maize successful a ample bowl, adhd nan flour and baking powder, and flip to coat. Season generously, past adhd nan eggs and milk, and operation again to combine.

Heat a bully furniture of lipid successful a ample nonstick frying pan, then, moving successful batches truthful arsenic not to overcrowd nan pan, driblet successful spoonfuls of nan fritter substance and fry for a infinitesimal aliases 2 connected each side, until aureate brownish and cooked through. Drain connected room insubstantial and support lukewarm successful a debased oven while you navigator nan remainder of nan fritters.

Serve nan fritters warm, either conscionable arsenic they are aliases pinch immoderate creme fraiche aliases a small herb salsa for dipping.