Chorizo & Toasted Corn Fritters with Red Pepper Sauce

Serve these chorizo and corn fritters with a Total Yoghrut and red pepper sauce.


Serves 6
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
Spray oil
75g Peppadew peppers, drained & blotted on kitchen paper
1 lime, zest & juice
Mixed salad

Serves 6
  1. 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).
  2. 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.
  3. 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.
  4. 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.