Friday, May 3, 2013

Corn Fritters with Chorizo and a Yoghurt and Lime Dip - Smooth!

I've always been intrigued by these type of foods. Fishcakes, corn fritters... I always wondered how they stayed together. I mean, seriously... More than once have I tried to make them and failed. But now I have found the perfect combination of solids and liquids for these to stay together! Woohoo! I don't often make these type of dinners but quite frankly they have veggies in them and that's good enough for me. I'd settle for just a whole bowl of chicken wings, but sometimes you have to get some veggies in you. Actually, I tend to eat healthy for lunch just so I can eat what I like in the evening and not feel guilty. I'm not joking. 


So. What do these taste like? Well, I have to say that they were rather good. Chili and chorizo go very well together so adding that spicy combo to the creamy corn was definitely not a mistake and blog-worthy! Should you prefer a veggie-version, don't hesitate to leave out the chorizo.

What do you need?

- 1 cup of flour
- half a sachet of baking powder
- 1/4 cup milk
- 1 egg
- a can of corn (around 300g)
- 1 cup of finely chopped chorizo
- 1 Spanish chili, deseeded and finely chopped
- a good bunch of coriander, finely chopped, stalks included plus extra leaves for the dip
- a spring onion finely chopped
- olive oil
- salt & pepper
- smoked paprika powder
- 1 cup of greek yoghurt
- 1 lime (juice and zest)

What do you need to do?

The most important thing here is the dough mix. This mix needs to be liquid but sticky, otherwise you have no hope in h*ll of this working out and thus our blogger-reader relationship continuing. So if you want to stay happy and stop being hungry, follow my lead!
Make sure you have a whisk to work with, it is the easiest implement that will remove any lumps from your mixture. Start by sieving the flour and baking powder together into a bowl. Add the egg (not into the sieve!) and milk and whisk together. Start by mixing it carefully and then start beating. Should the mixture not be liquid enough, add some more milk, but not too much! Remember: sticky and smooth.


When the dough is done, add the following ingredients: the corn, chorizo, spring onion, coriander and chili.


Add some salt and pepper and mix it together gently. You're ready for the real work: turning this dough into fritters!


Okay, very simple. 
Heat up some olive oil in a pan, drop in a spoonful of the corn and chorizo mixture and leave for a couple of seconds so you get a solid bottom layer. When you feel confident enough, flip it over in a smooth but quick movement and push it down a little so it flattens down somewhat. Once browned nicely on both sides, you're good to go! If you'd like to keep them warm, you can keep them in an oven of about 50°C.

The dip is quick and easy to make: take the yoghurt, add it to a bowl with some chopped coriander leaves, lime juice, some paprika, salt and pepper and that's it!

 Drizzle some of the yoghurt over the fritters when you serve them, sprinkle with some of the lime zest and paprika powder and you're ready to serve. Or eat ;)


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