BASQUE CHORIZO AND CORNMEAL FRITTERS

Basque Chorizo and Cornmeal Fritters image

Provided by Amanda Hesser

Time 10m

Yield Serves 6 as an appetizer

Number Of Ingredients 8

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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

Steps:

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.
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.

Nutrition Facts : @context http, Calories 453, UnsaturatedFat 26 grams, Carbohydrate 26 grams, Fat 34 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 7 grams, Sodium 474 milligrams, Sugar 0 grams, TransFat 0 grams