Chorizo & Toasted Corn Fritter with Smoked Paprika Dipping Sauce

Posted by Gieselle Baerveldt on

In honour of National Corn Fritter day we are celebrating with this Spanish inspired recipe! This easy to make recipe is packed full of flavour and perfect for a weeknight dinner. We suggest using any of the Chorizo we offer, but try the Palacios Hot Chorizo if you are looking for an extra kick!

Porción: 6



•    1 cup plain sour cream
•    2 corn on the cob
•    100 g diced Chorizo
•    Bunch of spring onions, sliced
•    1 clove garlic, crushed
•    1 cup self-rising flour
•    2 medium eggs
•    Vegetable Oil
•   ½ tsp. Fuente Sweet or Hot Paprika
•   2 tsp. Lemon Juice
•   Pinch of Salt
•   Pinch of Pepper



1.    Grill (or boil) 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, ¾    cup sour cream and 2 tbsp water. Add the corn and cooked chorizo.

3.    Grease a large frying pan with vegetable 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 dipping sauce, mix together ¼ cup sour cream, ½ teaspoon Fuente Smoked paprika, 2 teaspoons of lemon juice with a pinch of salt and pepper. Serve with fritters and a light mixed green salad. 

5.    Enjoy!


(recipe adapted from

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