Chorizo & Toasted Corn Fritters with Red Pepper Sauce
Serve these chorizo and corn fritters with a Total Yoghrut and red pepper sauce.
200g FAGE Total 2%
2 corn on the cob
100g diced chorizo
Bunch spring onions, sliced
1 clove garlic, crushed
100g self raising flour
2 medium eggs
75g Peppadew peppers, drained & blotted on kitchen paper
1 lime, zest & juice
- Grill the corn for 5-6 minutes, turning until deep golden. Cool slightly, then using a sharp knife, slice off the kernels (stand the cob on its end and sliced down for ease).
- Meanwhile, heat a frying pan and add the chorizo, Cook over a medium heat for 5 minutes until some fat melts from the chorizo. Add onions and garlic and cook for 2-3 minutes until soft. In a bowl, mix together the flour, eggs, 125g yoghurt and 2 tbsp water. Add the corn and cooked chorizo.
- Spray a large frying pan with oil and add tablespoonfuls of the batter, spacing 3 cm apart. Cook over a medium heat for 1-2 minutes until bubbles form on the surface, turn and cook for a further minute until golden. Transfer to a warm plate. Repeat until all the batter has been used.
- For the sauce, whizz the peppadews with lime zest and juice until smooth. Mix in the remaining 75g yoghurt and serve with the fritters and salad.
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