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.
|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|
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- 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.