Cooking On The Couch: Corn And Chorizo Fritters
Freddy Piccarello, executive chef of French Roast Uptown, stopped by The Couch to make his favorite tapas.
More: NYC's 8 Best Tapas Restaurants
Corn & Chorizo Fritters
· 2 cups all-purpose flour
· 1 tablespoon baking powder
· Pinch cayenne
· 2 teaspoon smoked paprika
· 1 teaspoon kosher salt
· Pinch cracked black pepper
· ¼ cup sugar
· ½ cup finely diced chorizo sausage
· 1 cups corn kernels
· ½ cup shredded Monterey Jack
· 2 eggs
· 1 cup whole milk
· 1 tablespoon chopped fresh thyme leaves.
· ½ cup extra virgin olive oil
· 3 tablespoons canola oil
Directions
In a large bowl, whisk together the flour, baking powder, cayenne, paprika, salt, pepper and sugar. Add the sausage, corn, eggs, milk, thyme and olive oil and combine well.
In a large skillet over medium-high heat, add the canola oil and evenly coat the pan. Ladle about 1 tablespoon of batter into the pan and shape into a mini pancake. Repeat to fill the pan. Cook for 2 minutes before flipping and cooking the other side. Repeat with remaining batter. Transfer to a serving platter and serve with sour cream on the side.