Basque Chorizo and Cornmeal Fritters

1. 1

   In a bowl, combine the cornmeal, flour, parsley, salt, sparkling water and olive oil.

2. 2

   Mix until smooth.

3. 3

   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.

4. 4

   Dip each piece of chorizo in the batter and lower into the hot oil.

5. 5

   Fry until golden on all sides, about 2 minutes.

6. 6

   Drain on paper towels.

7. 7

   May be served warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.