Looking for a crowd-pleasing appetiser or a tasty snack? José Pizarro’s sweetcorn, chorizo, and piquillo pepper fritters are a must-try. These golden, crispy bites pack a punch of Spanish flavour, making them ideal for sharing or enjoying as a light meal.
Why You’ll Love This Recipe
Combining the sweetness of sweetcorn with the smoky richness of chorizo and the tangy kick of piquillo peppers, these fritters are a harmonious blend of textures and tastes. Quick to prepare and even quicker to disappear, they’re perfect for gatherings or a cosy night in.
Ingredients You’ll Need
- 200g sweetcorn (fresh or tinned)
- 100g cooking chorizo, finely diced
- 4 piquillo peppers, chopped
- 100g plain flour
- 1 tsp baking powder
- 2 large eggs
- 100ml milk
- Salt and pepper to taste
- Olive oil for frying
Step-by-Step Instructions
- Prepare the batter: In a large bowl, whisk together the flour, baking powder, eggs, and milk until smooth. Season with salt and pepper.
- Add the flavours: Fold in the sweetcorn, chorizo, and piquillo peppers, ensuring an even distribution.
- Fry to perfection: Heat olive oil in a pan over medium heat. Drop spoonfuls of the mixture into the oil, flattening slightly. Cook for 2-3 minutes per side until golden and crisp.
- Drain and serve: Transfer the fritters to a paper towel-lined plate to remove excess oil. Serve warm with aioli or your favourite dipping sauce.
Serving Suggestions
These fritters shine as part of a tapas spread, paired with a crisp Spanish white wine or a chilled beer. For a heartier meal, serve alongside a fresh green salad or roasted vegetables.
Chef’s Tip
José Pizarro recommends using high-quality chorizo for the best flavour. If you prefer a milder taste, reduce the amount of chorizo or substitute with a vegetarian alternative.
