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Corn and chorizo fritters

Name: Corn and chorizo fritters recipe
Yield: 20
Ingredients: 2 dried chorizo sausages, cut into 5cm strips; 420g can corn kernels, rinsed and drained; 2 long green shallots, thinly sliced; 40.00 ml finely chopped dill; Cooking oil spray, to grease; Baby red vein sorrel, to serve; 150g plain flour; 2 eggs; 125ml buttermilk; 1 large avocado, halved, flesh removed; 2 eschalots, finely chopped; 2 tsp lime juice; 82.50 ml chopped coriander, leaves and stems

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by Dominic Smith

Mar 05, 2025

If you're looking for a quick and easy meal that's ready in minutes, fritters are the perfect option. This simple recipe delivers the perfect blend of sweet and salty with strips of chorizo sausage and juicy, bright corn. It's a delicious savoury meal that works as a fast brunch or a lunchtime snack, served with a side of creamy and chunky avocado smash for the ultimate blend of textures.

Corn and chorizo fritters

2 dried chorizo sausages, cut into 5cm strips
420g can corn kernels, rinsed and drained
2 long green shallots, thinly sliced
2 tbs finely chopped dill
Cooking oil spray, to grease
Baby red vein sorrel, to serve

Batter

1 cup (150g) plain flour
2 eggs
1/2 cup (125ml) buttermilk

Smashed avocado

1 large avocado, halved, flesh removed
2 eschalots, finely chopped
2 tsp lime juice
1/3 cup chopped coriander, leaves and stems

Method

1.

To make the batter, place all ingredients in a large bowl with a pinch of fine salt and whisk until combined. Add chorizo, corn, shallot and dill, season and stir until combined.
2.

Heat a lightly greased, large, non-stick frypan over medium-high heat. In batches, drop heaped 1 tbs measures of batter into pan and gently flatten each into a rough 5cm-wide disc. Cook for 2-3 minutes, until top begins to set, then flip and cook for a further 2-3 minutes, until both sides are golden. Transfer to a platter and cover with foil to keep warm until ready to serve. (They can also be served at room temperature, if you prefer.) Repeat with the remaining batter, greasing pan each time, to make about 20 fritters.
3.

To make the smashed avocado, use a fork to mash the avocado in a bowl. Stir in remaining ingredients and season to taste.
4.

To serve, arrange fritters on a large platter and scatter with baby red vein sorrel. Serve smashed avocado on the side.