long weekend brunch – corn, prawn & chorizo fritters

serves 6 (makes 12)

Good morning! How bloody muggy is it (if you live in Auckland I just checked and it is currently 92%  humidity)…I am so glad to be escaping to Waiheke if only for one night this long weekend. These fritters make a great lazy summery brunch (or dinner for that matter, if you add a few poached or fried eggs), to enjoy with friends over the break – the combination of sweet corn, prawns and spicy chorizo with the heat of sweet smoked paprika and chilli, the cool coriander and lime mayo and the creaminess of the avocado works brilliantly together. The recipe calls for three cobs of cooked corn (boiled) but if you can’t be faffed, drained canned corn will also work. I’d love to know if you give them a whirl…

Aaaand what else then –  I can’t believe I have’t posted yet since getting back from holiday! I am so lucky to have the most amazing friends, and we are so lucky in New Zealand to have some of the most beautiful beaches on the planet. All you need to add is sunshine, a few drinks and some good food and I had the most fantastic, happy time. Waiheke was as always, hilariously fun, Whangapoua stunningly beautiful and chilled and Whangamata buzzy and relaxed. In each place I was surrounded by dear friends and it was the perfect way to reset after a bloody huge year. I swam and ate (and drank…) and laughed and slept like a log – it was perfect. But now it is back to reality and here we go again – almost the end of January already. Don’t blink, 2018 is well under way!

3 cooked cobs corn
300grams raw prawns
3 eggs
1 red onion
1 ¼ cups plain flour (plus 1-2 tablespoons extra if needed)
1 ½ teaspoons baking powder
1 teaspoon cumin
½ teaspoon sweet smoked paprika
½ teaspoon chilli flakes
3 spring onions
200grams chorizo (2), finely chopped
½ red capsicum, finely chopped
sea salt and freshly ground black pepper
¼ cup olive oil
3 avocados, halved and sliced
Poached or fried eggs optional

Preheat the oven to 160 ˚C. Stand the corn cobs upright and slice off the kernels. Roughly chop the prawns and set half aside. Put half of the corn into a food processor with half of the prawns and all of the eggs. Roughly chop half of the onion and add to the food processor, finely chop the remainder and reserve to garnish. Add the flour, baking powder and spices to the food processor and pulse to combine. Roughly chop two of the spring onions and add to the mixture. Finely slice the remaining spring onion and reserve to garnish. Season the mixture with salt and pepper and pulse again just until thick and very chunky. Tip out into a bowl and add the remaining corn kernels, chopped prawns, chorizo and red capsicum. Fold to combine. Heat oil, two tablespoons at a time and cook fritters in batches, 2-3 minutes each side until cooked through. (Keep cooked fritters in the oven while cooking the rest). Serve fritters with avocado, garnished with reserved spring onions and red onion, and a good dollop of coriander, lime mayo. If desired, poached also serve with fried or poached eggs.

coriander, lime mayo

2 cups coriander leaves
½ cup good quality mayonnaise
½ cup sour cream
1 clove garlic, crushed
finely grated zest of 2 limes

Put all ingredients into a small food processor and whiz to combine. Season to taste with se salt and freshly ground black pepper. Coriander, lime mayo can be prepared up to 3 days before and stored in a sealed container in the fridge.

4 comments

  1. Yum! I don’t care overly much for avocado, so made a wee salsa with red & spring onions, red capsicum, tomatoes and fresh coriander. A few tiny red potatoes, roasted to perfection and it was delish! Thanks Sarah, keep ’em coming x

    1. Hi Ali – that sounds fabulous, a great combination – I’m so glad you enjoyed them 🙂

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