Corn & Chorizo Fritters

Corn and Chorizo Fritters

This recipe is just in time for the weekend becauseI think it’d be fantastic to make for snacking on while watching football! Someone on Top Chef Masters made a corn and chorizo fritter a few weeks ago on an episode and since we had a fridge full of fresh corn from my husband’s co-workers I thought it would be fun to try. There were, surprisingly, not a lot of recipes to be found online so we improvised a bit and after some trial and error we came up with this recipe. The inside of these fritters hold charred sweet corn kernels, browned butter, gooey cheddar cheese and smokey chorizo sausage. The addition of cornmeal to the batter makes for an extra crunchy outside and we pair it with a cool cucumber ranch dipping sauce that was exactly what they needed! This recipe makes a TON, which was great for us… we ate these for almost a whole week and they were delicious.

Adapted from PBS’s Fresh Taste Blog, found here.

1. Heat a small sauté pan over medium heat and melt 4 tbsp unsalted butter in it. Watching it carefully, swirl the pan to stir it and brown the butter until it’s no longer foamy and has speckles of brown throughout. Pour this into a separate dish to cool.

2. In the same small sauté pan, add 3 links of chorizo sausage  that’s been diced. Cook this until browned and then set aside on a paper towel lined plate.

3. In a large bowl, whisk together 1 cup all-purpose flour, 2/3 cup yellow corn meal, 1/4 cup granulated sugar, 1 tsp salt, 1/2 tsp pepper and 1 tsp smoked paprika. In a glass measuring cup whisk together 1 cup whole milk and the cooled brown butter, then add that to the dry ingredients bowl stirring until just combined.

4. Husk 3 ears of corn, wash and dry them and then char each one. If you have a gas stove, rest the corn on the grates, turn on the flame and carefully turn the corn using metal tongs until charred on all sides. We don’t have a gas stove, so we usually just use our indoor grill but you can use an outdoor grill or even a brûlée torch in a pinch! Once you’ve charred all three ears, cut the kernels off and fold it into the batter along with two cups shredded cheddar cheese and the cooked chorizo.

5. In a heavy bottomed pot (we find dutch ovens work the best), heat at least 4″ of vegetable oil over medium heat to 325 degrees. Use a scoop, we ended up using a 1 tbsp sized scoop (we first tried an ice cream scoop, which was a 3 tbsp scoop and they were too big so the outside was almost burnt and the inside was raw), to carefully drop six fritters in the oil at a time. Let these cook for a couple minutes, then use a spider to flip them around and make sure they’re not stuck to one another, then cook for 1-2 minutes more until golden brown and puffed.

6. Once the fritters are golden brown, use the spider to remove them from the oil and let them rest on a wire rack over a baking sheet. Make sure your oil comes back to temp before starting your next batch! We served ours with Kraft’s Cucumber Ranch Anything Dressing but these would also be fantastic with my homemade buttermilk dressing (recipe found here)!

Corn and Chorizo Fritters how To

Corn and Chorizo Fritters

4 tbsp unsalted butter

3 links chorizo sausage, diced

1 cup all-purpose flour

2/3 cup yellow cornmeal

1/4 cup granulated sugar

1 tsp salt

1/2 tsp pepper

1 tsp smoked paprika

1 cup whole milk

3 ears corn

2 cups shredded cheddar cheese

Vegetable oil, for frying

Cucumber Ranch Dressing or Homemade Buttermilk Dressing, optional for serving.

Heat a small sauté pan over medium heat and melt the butter. Watching it carefully, swirl the pan to stir it and brown the butter until it’s no longer foamy and has speckles of brown throughout. Pour this into a separate dish to cool. In the same small sauté pan, add the chorizo and cook this until browned and then set aside on a paper towel lined plate. In a large bowl, whisk together flour, corn meal, sugar, salt, pepper and paprika. In a glass measuring cup, measure out the milk and add the cooled brown butter, then add that to the dry ingredients bowl stirring until just combined. Husk the corn, wash and dry them and then char each one. If you have a gas stove, rest the corn on the grates, turn on the flame and carefully turn the corn using metal tongs until charred on all sides. You can also use an indoor grill, an outdoor grill or even a brûlée torch in a pinch! Once you’ve charred all three ears, cut the kernels off and fold it into the batter along with the cheese and the cooked chorizo. In a heavy bottomed pot, heat at least 4″ of the oil over medium heat to 325 degrees. Use a scoop, we ended up using a 1 tbsp sized scoop, to carefully drop six fritters in the oil at a time. Let these cook for a couple minutes, then use a spider to flip them around and make sure they’re not stuck to one another, then cook for 1-2 minutes more until golden brown and puffed. Once the fritters are golden brown, use the spider to remove them from the oil and let them rest on a wire rack over a baking sheet. Make sure your oil comes back to temp before starting your next batch! Serve with dipping sauce.

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