Chorizo & Toasted Corn Fritter with Smoked Paprika Dipping Sauce

Write By: L&M Recipes Published In: Tapas Created Date: 2015-07-16

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