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Buñuelos De Patatas Con Chorizo

Buñuelos De Patatas Con Chorizo

The bite size snacks are packed full of mouthwatering flavour.

Buñuelos De Patatas Con Chorizo

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

 

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.

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.

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

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.

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).

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.

 

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