30 minutes
A delightful snack that combines the savory goodness of chorizo with the crispy charm of corn dogs.
Cornmeal
cups
cups
tablespoons
teaspoons
teaspoons
each
cups
Canola Or Vegetable Oil, for frying
quarts
Dried Spanish Chorizo, cut into 1/2-inch chunks
0 oz
1. Prepare the Batter
In a bowl, whisk together cornmeal, all-purpose flour, sugar, kosher salt, and baking powder.
2. Mix Wet Ingredients
Add the egg and whole milk to the dry mixture and whisk until just combined.
3. Heat Oil for Frying
Pour canola or vegetable oil into a large pot and heat over medium-high heat until it reaches 375°F.
4. Coat Chorizo in Batter
Coat each chorizo chunk in the batter, allowing excess to drip off before frying.
5. Fry Chorizo Corn Dog Bites
Carefully place the battered chorizo into the hot oil and fry for about 2 minutes until golden and crisp.
6. Drain and Serve
Transfer the chorizo corn dog bites to a paper towel-lined plate to drain and serve warm.
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