This starter recipe is based on one from exec chef Niels Naumann at Hamilton’s modern American eatery, Ember. Niels uses truffles — I’ve used chorizo.
Ingredients
| ¾ cup | Cornmeal, 125g, fine (Main) |
| ½ cup | Plain flour |
| 1 Tbsp | Baking powder |
| 2 Tbsp | Caster sugar |
| 2 | Eggs, small, whisked |
| 1 ¼ cups | Milk |
| 50 g | Chorizo sausages, smoked, peeled and finely diced (Main) |
| ¼ cup | Chopped coriander |
| ¼ cup | Cheddar cheese, grated |
| 1 bottle | Oil, for deep frying |
Directions
- Combine the corn meal, flour, baking powder and caster sugar in one bowl. Combine the eggs and milk in another.
- Whisk the wet ingredients into the dry until a smooth batter forms. Add the chorizo, coriander, cheese and season to taste with salt. Chill for at least 1 hour. Add a little water if too thick.
- Heat the oil in a wok or deep small saucepan. Drop small teaspoons of the batter into the oil in batches and fry until golden, about 1-2 minutes. Drain on paper towels.
- Great served with lemon wedges and/or a garlic aioli.