makes about 24
500 g potatoes, peeled and cut lengthways into thick fingers
1 tablespoon self-raising flour
2 eggs, separated, plus 1 egg white
100 g chorizo, skinned and chopped into small pieces
sea salt and freshly ground black pepper
pure olive oil or sunflower oil, for deep-frying
1. Boil the potatoes in a saucepan of salted water until soft, drain through a colander and cover with a cloth for about 5 minutes to let them dry out. Transfer to a bowl, mash in the flour and season with a little pepper. Mix in the egg yolks, then stir in the chorizo.
2. Put the egg whites in a separate bowl and whisk until soft peaks form. Fold into the mashed potatoes a little at a time.
Fill a saucepan or deep-fryer one-third full with oil, or to the manufacturer's recommended level. Heat to 180°C (355°F).
Working in batches of 6, take heaped teaspoons of the mixture and lower into the hot oil.
3. Fry each batch for 3 minutes until evenly golden, turning them over halfway through (if they brown too quickly they will not have a good texture in the centre). Keep the oil temperature constant. As each batch is done, drain on kitchen paper and keep them warm in a preheated oven 180°C (350°F) Gas 4 until all have been cooked. Serve hot.
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