Freddy Piccarello, executive chef of French Roast Uptown, stopped by The Couch to make his favorite tapas.

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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

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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.