- 1/2 cup flour (I used whole wheat flour)
- 1/2 cup cornmeal
- 1/2 tablespoon sugar
- 1/2 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon chili powder
- 1 egg
- 1/2 cup of milk
- 2 tablespoons of canola oil
- 3-4 cups of peanut oil for frying
- 8 inches of chorizo , ideally 1 inch in diameter
- assortment of mustard
In a large bowl, mix all your dry ingredients. In a medium bowl, mix all your wet ingredients. Slowly pour the wet ingredients into the dry ingredients and whisk until the batter is smooth (pancake batter consistency).
Pour peanut oil into a small, tall pot until 3" deep. Heat oil to 350F.
Peel and discard chorizo casing. Cut into 1/2 inch slices or form into little balls (which ever is easier for you).
Coat chorizo in the batter. Place 6 at a time in the oil and fry for about 1.5 minutes - turning half way through. Transfer to a paper towel and serve hot with the assorted mustard. I used traditional French's yellow mustard, Maille green mustard and Honey Mustard.
Serve as a light afternoon snack. Delicious with cold beer and sweet potato fries!