Quick & Easy

Chorizo and potato fritters

chorizo and potato fritters
40 Item



1.Heat oil in medium frying pan, cook chorizo, onion and chilli, stirring, until onion softens. Add zucchini, cook, stirring, 1 minute. Cool 10 minutes.
2.Meanwhile, make sweet chilli dipping sauce. Combine sour cream and sauce in small bowl.
3.Combine chorizo mixture in large bowl with potato, kumara, eggs, flour and paprika.
4.Heat oil in wok or large saucepan, deep-fry level tablespoons of the potato mixture, in batches, until fritters are browned lightly. Drain on absorbent paper, serve with sweet chilli dipping sauce.

You can also use russet burbank or spunta potatoes for this recipe.


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