Basque-style Corn Fritters

Ingredients

In this Basque-inspired adaptation, we incorporate traditional Basque ingredients and flavors into the classic hushpuppy recipe. The addition of chorizo and piquillo peppers adds a smoky and slightly spicy kick, while the use of Basque sheep's milk cheese brings a creamy and tangy element to the dish. These modifications infuse the fritters with the distinct flavors of Basque cuisine, creating a unique and delicious twist on the original American hushpuppies. We alse have the original recipe for Hushpuppy, so you can check it out.

• 1 cup (120g) cornmeal 1 cup (120g) cornmeal
• 1/2 cup (60g) all-purpose flour 1/2 cup (60g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper 1/4 teaspoon cayenne pepper
• 1/2 cup (120ml) milk 1/2 cup (120ml) milk
• 1 large egg 1 large egg
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• 1/2 cup (75g) diced chorizo 1/2 cup (75g) diced chorizo
• 1/4 cup (40g) diced piquillo peppers 1/4 cup (40g) diced piquillo peppers
• 1/4 cup (30g) grated Basque sheep's milk cheese 1/4 cup (30g) grated Basque sheep's milk cheese
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 28g, 2g
• Protein: 8g
• Fiber: 3g
• Salt: 0.8g

Preparation

1. 1.
   In a large bowl, combine the cornmeal, flour, baking powder, salt, paprika, and cayenne pepper.
2. 2.
   In a separate bowl, whisk together the milk, egg, and olive oil.
3. 3.
   Pour the wet ingredients into the dry ingredients and stir until just combined.
4. 4.
   Fold in the diced chorizo, piquillo peppers, and grated Basque sheep's milk cheese.
5. 5.
   Heat vegetable oil in a deep pan or skillet over medium heat.
6. 6.
   Drop spoonfuls of the batter into the hot oil and fry until golden brown, turning occasionally.
7. 7.
   Remove the fritters from the oil and drain on a paper towel-lined plate.
8. 8.
   Serve the Basque-style Corn Fritters warm as an appetizer or side dish.

Treat your ingredients with care...

• Chorizo — Use a cured and fully cooked chorizo for this recipe. If you prefer a milder flavor, you can opt for a sweet or mild variety.
• Piquillo peppers — If you can't find piquillo peppers, you can substitute them with roasted red bell peppers.
• Basque sheep's milk cheese — If Basque sheep's milk cheese is not available, you can use a similar tangy and creamy cheese like Manchego or Idiazabal.

Tips & Tricks

• For extra crispiness, make sure the oil is hot enough before frying the fritters.
• Serve the Basque-style Corn Fritters with a side of aioli or a spicy tomato sauce for dipping.
• If you prefer a vegetarian version, you can omit the chorizo and add diced roasted vegetables instead.
• Experiment with different spices and herbs to customize the flavor of the fritters.
• Make sure to drain the fritters on a paper towel-lined plate to remove excess oil before serving.

Serving advice

Serve the Basque-style Corn Fritters as an appetizer at your next gathering or as a side dish alongside grilled meats or seafood. They are best enjoyed warm and can be served with a dipping sauce or as part of a larger Basque-inspired meal.

Presentation advice

Arrange the Basque-style Corn Fritters on a platter and garnish with fresh herbs, such as parsley or chives, for a pop of color. Serve them alongside a small dish of aioli or spicy tomato sauce for dipping. The vibrant colors and enticing aroma will make these fritters an eye-catching addition to any table.