Tuesday, 18 August 2015

Sweetcorn Fritters with Chorizo Salsa & Soured Cream.

There's nothing quite like eating a hearty weekend breakfast. I don't know about you, but after the slog of Monday-Friday and eating the same routine of either granola, juice or fruit (I try to be healthy mid-week). There are endless ways to make gorgeous, hearty, delicious and exotic breakfasts from around the world these days which is fabulous for adventurous foodies. Not that you need to venture far and wide for this beautiful breakfast and brunch recipe (and would also make a fabulous lunch). Sweetcorn and chorizo are readily available and this dish can be prepared in under 30 minutes. I loved how the sweetcorn complimented and worked so well in the batter and the intense flavour of the chorizo topped with soured cream is a taste sensation to behold.
Here is my Sweetcorn Fritters with Chorizo Salsa and Soured Cream.

Recipe for Sweetcorn Fritters with Chorizo Salsa and Soured Cream, taken from Lisa Faulkner The Way I Cook.
For the Fritters
100g plain flour
1 teaspoon baking powder
1 egg
125 milk
300g sweetcorn
1-2 tbsp oil
salt and pepper
soured cream, to serve.

For the salsa 
2 tbsp olive oil
1 red onion, finely chopped 
150g chorizo chopped
1 garlic clove

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.


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