Green Olive And Manchego Puffs
These crispy and flavorful chorizo puffs are a perfect combination of savory chorizo, tangy olives, and sharp cheese. The batter is light and airy, creating a delectable contrast to the rich filling. Perfect for serving as a party appetizer or a delicious snack for cozy nights in.
— Constant Cookbook
Ingredients
- 1 cup all-purpose flour
- 1/4 tsp. red pepper flakes
- 3 eggs
- 3/4 cup beer, at room temperature
- 2 Tbs. olive oil
- 1/2 tsp. salt
- Pinch of freshly ground black pepper
- Peanut or corn oil for deep-frying
- 10 oz. chorizo sausages, casings removed
- 1/2 cup grated manchego or Parmigiano-
- Reggiano cheese
- 1/3 cup Spanish brine-cured green olives, pitted
- and chopped
- 3 Tbs. chopped fresh flat-leaf parsley
Instructions
- Sift the flour into a bowl. Add the red pepper flakes and stir to mix well. Make a well in the center. Separate the eggs, placing the yolks in a small bowl and the whites in a medium bowl. Beat the yolks with a fork just until blended and pour into the well in the flour. Add the beer, olive oil, salt and black pepper. Using a spoon, mix well, but do not overmix or the batter will get stringy. Cover and let stand at room temperature for 1 hour.
- In a deep, heavy saucepan, pour in oil to a depth of 2 inches and heat to 375°F on a deep-frying thermometer.
- While the oil is heating, place the chorizo in a fry pan over medium heat and break it up with a wooden spoon. Cook, stirring occasionally, until heated through, 3 to 4 minutes. At the same time, using an electric mixer, beat the egg whites until stiff peaks form.
- Fold the egg whites, chorizo, cheese, olives and parsley into the batter. Working in batches, drop the batter by heaping tablespoonfuls into the hot oil; do not crowd the pan. Fry, turning occasionally, until golden, 2 to 3 minutes. Using a slotted spoon, transfer puffs to paper towels to drain. Keep warm.
- Arrange the puffs on a warmed platter and serve immediately.
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