SWEET CORN, CHORIZO AND MANCHEGO CHEESE FRITTERS (about 12 corn cakes)
3 links chorizo sausage, finely chopped
3 cups fresh corn kernels (cut from about 6 to 7 ears of corn)
3 green onions, white and green parts, finely chopped
¼ cup fresh chopped mixed herbs (chives, flat leaf parsley, chervil, etc.)
½ cup grated young Fontina cheese
½ cup grated Manchego cheese
kosher salt and freshly ground black pepper
4 large eggs, beaten
1 cup all purpose flour, more if needed
high smoke point oil (combined avocado oil and duck fat)
flake salt
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1. To a small dry skillet over medium high heat add chorizo and saute until browned and slightly rendered, about 5 minutes. Remove chorizo with a slotted spoon and drain on paper towels.
2. In a large bowl, stir together chorizo, corn kernels, green onion, herbs, Fontina, Manchego, a pinch of salt and several grinds of black pepper. Add eggs, turning mixture to coat. Stir in flour, turning mixture until evenly incorporated. The mixture should hold its shape. If it’s too loose, add about a tablespoon of flour, if it’s too dry, add about a teaspoon or so of water. Rest mixture for about 10 minutes.
3. When ready to cook, heat about 3 tablespoons of oil in a large skillet over medium heat. When hot, add a few scoops of batter to the pan and flatten gently. Cook until golden brown and set then turn and continue to cook the other side. Set fritters on a paper towel lined sheet pan and sprinkle with flake salt. Continue cooking in batches until all of the batter is used, keeping the cooked fritters in a warm oven if desired.