Basque Chorizo and Cornmeal Fritters

Name: Basque Chorizo and Cornmeal Fritters
Total time: 10 min
Yield: Serves 6 as an appetizer
Ingredients: * cup cornmeal; 1/4 cup flour; 1 tablespoon chopped parsley; 1/2 teaspoon kosher salt; * cup sparkling water; 1 tablespoon extra-virgin olive oil; Canola oil, for frying; 8 ounces chorizo, cut into 1/8 -inch slices or cubes

Recipe from Penelope Casas

Adapted by Amanda Hesser

Total Time: 10 minutes
Rating: 4(8)
Comments: Read comments

Featured in: FOOD: THE WAY WE EAT; Bless This Mess

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Ingredients

Yield:Serves 6 as an appetizer

* cup cornmeal
¼cup flour
1tablespoon chopped parsley
½teaspoon kosher salt
* cup sparkling water
1tablespoon extra-virgin olive oil
Canola oil, for frying
8ounces chorizo, cut into ⅛ -inch slices or cubes

Ingredient Substitution Guide

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Preparation

Step 1
In a bowl, combine the cornmeal, flour, parsley, salt, sparkling water and olive oil. Mix until smooth. Heat 1 inch of oil in a heavy saucepan over medium-high heat; it's ready when it quickly browns a small drop of batter.
Step 2
Dip each piece of chorizo in the batter and lower into the hot oil. Fry until golden on all sides, about 2 minutes. Drain on paper towels. May be served warm or at room temperature.