===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 08-08-93 (19:12)             Number: 367
From: DAPPY #10 @1618002*1         Refer#: NONE
  To: ALL                           Recvd: YES 
Subj: Chorizo-Corn Fritters          Conf: (37) Home Cooki
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                            Chorizo-Corn Fritters


1/4 pound chorizo sausages (see note)
1 medium shallot, peeled and diced
1 ear corn, cooked
1/2 cup all-purpose flour
1 teaspoon granulated sugar
1/2 teaspoon baking powder
Salt, to taste
1/8 teaspoon freshly ground white pepper
1 egg, beaten
1/2 cup milk or half-and-half
Vegetable oil for frying
Maple syrup or prepared salsa

   Remove chorizo from casings and brown in skillet along with shallot until
no pink color remains, crumbling chorizo with fork while it cooks.  Pour off
any fat.
   Meanwhile, remove kernals from ear of corn by holding paring knife at an
angle to the corn and cutting downward.  Add corn to skillet.  Set aside to
cool.
   Stir together flour, sugar, baking powder, salt to taste and pepper.
   In a seperate bowl, stir together egg and milk.  Stir chorizo mixture into
milk mixture, then add to flour mixture.  Stir to create a batter, but don't
beat.
   Heat about 1/4 inch oil in a large skillet.  Drop batter by heaping table-
spoons into hot oil.  Cook over medium-high heat until browned on bottom, 2 to
3 minutes.  Turn over; cook 2 to 3 minutes longer.  Drain fritters on paper
towel.  Serve hot with maple syrup or salsa.
   Yield: 8 to 10 fritters or 2 servings.
   Note: Instead of chorizo, 1/4 pound spicy breakfast sausage can be
         substituted.

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