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Buñuelos De Patatas Con Chorizo Recipe

Buñuelos De Patatas Con Chorizo Recipe

Buñuelos De Patatas Con Chorizo Recipe

Serving Spanish tapas tonight? These Buñuelos De Patatas Con Chorizo are sure to be a hit!

Buñuelos De Patatas Con Chorizo Recipe: Ingredients

Serves 6-8 (makes about 24)

  • 600g red-skinned potatoes, peeled and cut into chunky chip shapes
  • 125g chorizo, picante or dolce
  • 1 tbsp self-raising flour
  • 2 eggs, separated
  • Salt crystals to serve
  • Sunflower oil for deep frying


How to make this Buñuelos De Patatas Con Chorizo Recipe

1. Put potatoes in boiling salted water and cook for 20-25 minutes until soft. Drain well, put back in pan and cover with a cloth to dry out for 5 minutes.

2. Meanwhile, skin chorizo and chop into small pieces. Heat oil either in a pan or a deep-fat fryer to 180 ̊C. Set oven to 180 ̊C.

3. Mash potatoes well, along with flour sifted over, and a little salt. Beat in egg yolks and stir in chorizo.

4. Whisk egg whites to soft peaks and fold into mixture a quarter at a time. Use teaspoon to make 5-6 scoops of mixture at a time (each fritter is 1 teaspoon) so as not to overcrowd the pan.

5. Fry for about 3 minutes until crisp and golden (if using a wok or pan, you may need to adjust heat to prevent oil getting too hot).

6. Drain on kitchen paper, then put on a baking sheet and keep hot in a medium- hot oven while rest are frying. Serve hot with cocktail sticks, a bowl of sea-salt crystals, padrón peppers and glasses of chilled Sangria.


Make you next meal a Spanish feast and try this Gambas Al Ajillo Con Alioli Recipe. 

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