Serves 6 as nibbles
Ingredients
Fritters
1 tablespoon olive oil
100g chorizo sausage, diced
400g tinned corn kernels, drained or frozen, thawed
1 spring onion, diced
3 tablespoons chopped jalapeño pickles
½ cup grated cheese, edam or tasty
2 cloves garlic, crushed
¼ cup chopped fresh coriander
2 teaspoons hot sauce
1 size 7 egg
⅓ cup milk
¾ cup flour
¼ cup fine polenta
1 teaspoon sea salt
Neutral oil for frying
Avocado sauce
2 ripe avocados
⅓ cup mayonnaise
¼ cup coriander leaves
1 clove garlic
2 tablespoons lime juice
1 tablespoon jalapeño pickle juice
Sea salt
Fritters
Heat the oil in a small frypan. Add the chorizo and fry until crispy.
In a large bowl, mix together the chorizo and all remaining fritter ingredients.
Line an oven tray with paper towels.
Heat 4cm of oil in a small saucepan. Once the temperature has reached 180ºC, take tablespoon sized spoonfuls of the batter and drop it in the oil. If you have a small ice cream/cookie dough scoop, use that. Fry for 4-5 minutes or until golden brown and cooked through. Rotate them regularly with a slotted spoon then drain on paper towels.
Avocado Sauce
Place all ingredients in a food processor and blitz until smooth. Season to taste.
Cook’s note: if you don’t have a thermometer, drop a small amount of batter into the oil, if it sizzles and floats, the oil is hot enough.
Recipe created for The Avo Tree by Olivia Galletly @Thehungrycooknz