Basque Chorizo and Cornmeal Fritters
- Total Time
- 10 minutes
- Rating
- Comments
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Ingredients
- * 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
Nutritional analysis per serving (6 servings)
394 calories; 29 grams fat; 5 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 7 grams polyunsaturated fat; 26 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 8 grams protein; 305 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes
Comments
This is like a chorizo corn dog? I can't quite make sense of the amounts of the cornmeal and sparkling water....