Basque Chorizo and Cornmeal Fritters

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 1/8 -inch slices or cubes

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    456 calories; 34 grams fat; 7 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 6 grams polyunsaturated fat; 25 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 11 grams protein; 33 milligrams cholesterol; 671 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves 6 as an appetizer

Preparation

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.
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.

10 minutes