José Pizarro’s recipe for sweetcorn, chorizo and piquillo pepper fritters

Simple, quick and packed full of flavours from the modern Spanish kitchen

It’s easy to forget that ingredients such as corn, peppers and even the pimentón in our chorizo all came from the Americas in the 15th century. Many of them first took root in Europe in Extremadura, where I’m from. In La Vera, peppers were smoked and ground into what became pimentón de la Vera and is now part of our food culture. These fritters, which are simple, quick and full of flavour, bring together all these ingredients with long journeys behind them and a solid place in the modern Spanish kitchen.