It’s easy to forget that ingredients such as corn, peppers and even the pimentón in our chorizo all came from the Americas in the 15th century. Many of them first took root in Europe in Extremadura, where I’m from. In La Vera, peppers were smoked and ground into what became pimentón de la Vera and is now part of our food culture. These fritters, which are simple, quick and full of flavour, bring together all these ingredients with long journeys behind them and a solid place in the modern Spanish kitchen.
Sweetcorn, chorizo and piquillo pepper fritters
Prep 10 min
Cook 30 min
Makes About 12
125g cured chorizo, skinned and finely diced
75g jarred piquillo peppers, drained and finely chopped
2 corn cobs, kernels shaved off with a big sharp knife
125g plain flour
1 tsp baking powder
Sea salt and black pepper
2 large eggs, beaten
160ml whole milk
Olive oil, for frying
Put the chorizo, peppers and corn in a large bowl, add the flour and baking powder, and toss to coat. Season generously, then add the eggs and milk, and mix again to combine.
Heat a good layer of oil in a large nonstick frying pan, then, working in batches so as not to overcrowd the pan, drop in spoonfuls of the fritter mixture and fry for a minute or two on each side, until golden brown and cooked through. Drain on kitchen paper and keep warm in a low oven while you cook the rest of the fritters.
Serve the fritters warm, either just as they are or with some creme fraiche or a little tomato salsa for dipping.
