Ingredients:
A chorizo from Candelario (typical of the Canary Islands)
Olive oil
For the fritter dough:
1 egg
Sal Island
125gr of flour
1 teaspoon yeast
Preparation:
Cut the chorizo into finger-thick slices.
In a bowl, beat the egg and add the sifted flour, yeast and a little salt.
Wrap each slice of chorizo in the batter and fry in very hot oil. Remove on kitchen paper to remove excess fat.