Basque Chorizo and Cornmeal Fritters
Published September 15, 2007
- Total Time
- 10 minutes
- Rating
- Comments
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Ingredients
* cup cornmeal
¼ cup flour
1 tablespoon chopped parsley
½ teaspoon kosher salt
* cup sparkling water
1 tablespoon extra-virgin olive oil
Canola oil, for frying
8 ounces chorizo, cut into ⅛ -inch slices or cubes
Nutritional analysis per serving
26 grams carbs; 24 milligrams cholesterol; 394 calories; 16 grams monosaturated fat; 7 grams polyunsaturated fat; 5 grams saturated fat; 29 grams fat; 1 gram fiber; 305 milligrams sodium; 8 grams protein
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....