Basque Chorizo and Cornmeal Fritters

• * cup cornmeal
• 1/4 cup flour
• 1 tablespoon chopped parsley
• 1/2 teaspoon kosher salt
• * cup sparkling water
• 1 tablespoon extra-virgin olive oil
• Canola oil, for frying
• 8 ounces chorizo, cut into 1/8 -inch slices or cubes

1. In a bowl, combine the cornmeal, flour, parsley, salt, sparkling water and olive oil.
2. Mix until smooth.
3. Heat 1 inch of oil in a heavy saucepan over medium-high heat; it's ready when it quickly browns a small drop of batter.
4. Dip each piece of chorizo in the batter and lower into the hot oil.
5. Fry until golden on all sides, about 2 minutes.
6. Drain on paper towels.
7. May be served warm or at room temperature.

cornmeal, flour, parsley, kosher salt, sparkling water, extravirgin olive oil, canola oil, chorizo

Taken from cooking.nytimes.com/recipes/11162 (may not work)