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In the world of culinary delights, few dishes manage to encapsulate the vibrant flavors of summer as beautifully as Zesty Skillet Chorizo and Sweet Corn Fritters. This dish combines the savory richness of chorizo with the natural sweetness of corn, resulting in a delightful fritter that is both crispy on the outside and tender on the inside. Perfect for a cozy brunch or a quick weeknight dinner, these fritters are incredibly easy to make and sure to impress.

Skillet Chorizo and Sweet Corn Fritters

Bring a burst of flavor to your spring brunch with these Zesty Skillet Chorizo and Sweet Corn Fritters! This easy weeknight dinner option is packed with savory chorizo and sweet corn for a comforting dish that's crispy on the outside and tender on the inside. Whether you're celebrating Easter or just craving something delicious, these fritters are sure to impress. Try them tonight and save this recipe for future cozy gatherings!
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Ingredients
  

1 cup sweet corn kernels (fresh or frozen, thawed)

1/2 cup chorizo, casings removed and crumbled

1/2 cup all-purpose flour

1/4 cup cornmeal

1/2 teaspoon baking powder

1 teaspoon smoked paprika

1/2 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon black pepper

1 large egg

1/4 cup milk

1 tablespoon chopped fresh cilantro (optional)

2 tablespoons green onions, finely chopped (plus more for garnish)

Olive oil or vegetable oil for frying

Sour cream or Greek yogurt for serving

Instructions
 

Cook the Chorizo: In a large skillet over medium heat, add the crumbled chorizo. Cook, stirring frequently, until browned and crispy, about 6-8 minutes. Remove from the skillet and drain excess grease on a paper towel.

    Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, cornmeal, baking powder, smoked paprika, ground cumin, salt, and black pepper.

      Mix Wet Ingredients: In another bowl, whisk the egg and milk together. Slowly pour this mixture into the dry ingredients, stirring until just combined.

        Add Vegetables and Chorizo: Fold in the sweet corn, cooked chorizo, chopped cilantro, and green onions until evenly distributed in the batter. Do not overmix.

          Heat the Skillet: In the same skillet used for the chorizo, add a generous drizzle of olive oil and heat over medium-high heat until shimmering.

            Fry the Fritters: For each fritter, drop about 1/4 cup of the batter into the skillet, giving enough space between fritters to allow for even cooking. Flatten slightly with the back of a spatula. Cook for 3-4 minutes on each side, or until golden brown and crispy.

              Drain and Serve: Remove from the skillet and place on a paper towel-lined plate to drain excess oil. Repeat with the remaining batter, adding more oil as necessary.

                Garnish and Enjoy: Serve warm with a dollop of sour cream or Greek yogurt on top and extra chopped green onions as a garnish.

                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings