Barbecued Potato And Chorizo Fritters Recipe
Turn versatile Nanna Tate potatoes into these crowd-pleasing fritters. Grated and combined with shallots, chorizo, garlic and smoked paprika, they are cooked on the barbecue on a plancha in the chorizo oil for a double hit of smoky flavour.
- 150g of chorizo, finely chopped
- 1kg Nanna Tate potatoes, peeled
- 2 shallots, finely chopped
- 2 garlic cloves, finely grated
- 1 egg
- 2 tbsp of cornflour
- 1 tsp smoked paprika
- 1 tsp fine sea salt
- 1/2 tsp black pepper
- 1/2 bunch of parsley, finely chopped, plus extra to serve
- olive oil, for frying
- 1/2 lemon, cut into wedges, to serve
- In a frying pan, fry the chorizo for about 5 minutes over a medium heat until its oil renders and the edges start to crisp. Remove the chorizo and with a slotted spoon and reserve the rendered oil for cooking on the barbecue – you can do this step on the barbecue if you prefer
- Grate the potatoes, place them into a clean tea towel or muslin cloth and squeeze out as much liquid as possible
- In a large bowl, combine the squeezed grated potato and crispy chorizo, the remaining ingredients (except the lemon) and mix thoroughly until it holds together
- Form into patties about 8-10cm wide and 2cm thick. Set aside onto a tray ready to cook
- Set up a barbecue for direct grilling and preheat a cast-iron plancha or pan on the direct side of the grill with the lid down – you want the temperature to be around 180-200°C
- Cook the fritters on the preheated plancha in the reserved rendered chorizo oil for about 4-6 minutes, carefully turning halfway and adding a little oil if needed – they should be golden brown with crisp edges and cooked all the way through. You can squash them down with a fish slice to encourage them to crisp up
- Arrange on a platter and squeeze over the lemon juice, chopped parsley and flaky salt. Serve with your favourite condiments (we’ve gone for an equal parts-mix of mayonnaise and sriracha)
Serve on their own or as part of a wider spread for brunch or lunch – these crispy fritters are savoury and delicious. In a frying pan, fry the chorizo for about 5 minutes over a medium heat until its oil renders and the edges start to crisp.
Remove the chorizo and with a slotted spoon and reserve the rendered oil for cooking on the barbecue – you can do this step on the barbecue if you prefer In a large bowl, combine the squeezed grated potato and crispy chorizo, the remaining ingredients (except the lemon) and mix thoroughly until it holds together Form into patties about 8-10cm wide and 2cm thick.
Set aside onto a tray ready to cook Set up a barbecue for direct grilling and preheat a cast-iron plancha or pan on the direct side of the grill with the lid down – you want the temperature to be around 180-200°C Cook the fritters on the preheated plancha in the reserved rendered chorizo oil for about 4-6 minutes, carefully turning halfway and adding a little oil if needed – they should be golden brown with crisp edges and cooked all the way through.
You can squash them down with a fish slice to encourage them to crisp up
