30 minutes
A delightful snack that combines the savory taste of Spanish chorizo with a crispy cornmeal batter, perfect for parties or a cozy snack.
Cornmeal
cups
cups
tablespoons
teaspoons
teaspoons
Egg, beaten
each
cups
Canola Oil, for frying
cups
Spanish Chorizo, cut into ½-inch chunks
0 oz
1. Prepare the Batter
In a bowl, whisk together the cornmeal, flour, sugar, salt, and baking powder. Add the egg and whole milk, then whisk until the batter is just combined, avoiding overmixing.
2. Heat the Oil
Fill a large pot with canola or vegetable oil and place a deep-fat thermometer in the pot. Heat the oil until it reaches 375°F.
3. Fry the Chorizo Bites
Dip each Spanish chorizo chunk into the batter until well-coated, then carefully lower it into the hot oil. Fry in batches for about 2 minutes each, until golden. Remove the bites with a slotted spoon and drain on a paper towel-lined plate.
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