Chorizo and Cheese Puffs
Makes 25 to 30 puffs to serve 6 to 8
Sift the flour into a bowl. Add the crushed red pepper and mix well. Make a well in the center and add the beaten egg yolks, olive oil, beer, 1/2 teaspoon salt, and pepper. With a spoon, mix well but do not allow the batter to get stringy. Let rest for 1 hour at room temperature.
In a deep saucepan, heat the peanut or corn oil to 375°F until it sizzles on contact with a drop of batter.
Heat a frying pan over medium heat and cook the chorizo, stirring occasionally until it begins to cook, 3 minutes.
Beat the egg whites until they form stiff peaks. Fold the egg whites, chorizo, parsley, and cheese into the batter. Drop the batter by heaping tablespoons into the hot oil, turning occasionally until golden, 2 to 3 minutes. Drain on paper towels.
Place on a platter and garnish with parsley leaves. Serve immediately.
1 cup all-purpose flour
1/4 teaspoon crushed red pepper
3 eggs, separated
2 tablespoons extra virgin olive oil
3/4 cup warm beer
Salt and freshly ground black pepper
4 cups peanut or corn oil
10 ounces chorizo, skin removed and finely chopped
3 tablespoons chopped fresh flat leaf parsley
1 cup grated Manchego cheese or Parmigiano Reggiano
Fresh flat Italian parsley leaves