Spicy Chorizo and Corn Fritters with Chipotle Crema

Instructions

1. 1

   Remove chorizo from casing and crumble into a skillet over medium heat. Cook, breaking it up with a spoon, until browned and cooked through. Drain off excess grease and set aside. (10 minutes)

   ~10 min
2. 2

   In a large bowl, whisk together the flour, baking powder, salt, and pepper. (2 minutes)

   ~2 min
3. 3

   In a separate bowl, whisk together the eggs, milk, and lime juice. (1 minute)

   ~1 min
4. 4

   Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. Fold in the cooked chorizo and corn kernels. (2 minutes)

   ~2 min
5. 5

   Heat vegetable oil in a large frying pan over medium-high heat. Carefully drop spoonfuls of the batter into the hot oil, flattening them slightly with the back of the spoon. Fry for 3-4 minutes per side, until golden brown and cooked through. (15 minutes)

   ~15 min
6. 6

   While the fritters are frying, prepare the chipotle crema: In a small bowl, combine the sour cream, finely minced chipotle pepper, and minced garlic. Stir until well combined. (3 minutes)

   ~3 min
7. 7

   Remove fritters from the pan with a slotted spoon and drain on paper towels. (2 minutes)

   ~2 min
8. 8

   Serve the fritters warm, drizzled with the chipotle crema. (0 minutes)