fritters - savoury

melymay

afternoon all,

A few weeks ago I had some sweetcorn and chorizo fritters whilst out . . .they were fab !!

I have tried to replicate at home but can't seem to get the texture right, do I need to adapt the batter in some way to counteract the (lovely) oil in the chorizo . . Don't get me wrong they taste gorgeous but the texture is not the light and fluffy sort . .

Any ideas ?

Thanks

MM

kitschkitty

What flour are you using?

melymay

self raising and have tried really beating the egg !

happy35

I would try adding some bicarb to the batter, I do this when I make scotch pancakes and they are much fluffier than without

kitschkitty

I'd be using some corn flour or even try a tempura batter.