Lisa Faulkner's Sweetcorn fritters with chorizo salsa & sour cream


This a great brunch for when friends are over or fantastic as party food when entertaining.


For the fritters:

300g sweetcorn

100g plain flour

1 tsp baking powder

1 egg

120ml milk

Salt and pepper

Tub of soured cream, to serve

For the salsa:

150g chorizo, chopped

400g fresh tomatoes chopped

1 tbsp. tomato puree

1 red onion finely chopped

1 clove garlic, finely chopped

1 tsp caster sugar

2 tbsp. fresh coriander, chopped

2 tbsp olive oil


For the fritters:

1. Sieve the flour, baking powder and salt into a bowl. Make a well in the centre.

2. In a jug, beat together the egg and milk and pour into the well and whisk until you have a reasonably thick batter (you may not need to use all the milk).

3. Empty the sweetcorn into another bowl, and add the batter to it, you may not need to use all the batter. You want quite a thick sweetcorn mixture

4. Heat 1-2 tbsp. oil in a frying pan and spoon in tablespoons of the batter. Fry for a few minutes each side. Keep warm until ready to serve.

For the salsa:

1. Heat the oil in a frying pan and add the onion and cook on a med heat until soft. Add the chorizo and the garlic, and get a nice bit of colour on the chorizo, then add the tomatoes and the puree. Season and cook until the tomatoes have softened and the sauce is coming together but still chunky.

2. Stir in the sugar and cook for a further minute. Stir through the coriander.

3. Serve warm, on top of the pancakes with a dollop of sour cream and an extra sprinkle of coriander.

4 stars

Average user rating Based on 5 ratings