CHORIZO PUFFS

1 cup flour
2 eggs, separated
2 tbsps oil
1/2 cup water
salt
3 chorizo sausages finely chopped (don't use Mexican - look for Goya hard spanish chorizos)
oil for frying

Place flour in a bowl and mix in egg yolks, oil, water, and salt.

In a separate bowl, beat the egg whites until stiff but not dry. Fold them into the flour mixture, then let batter sit 15 minutes.

Heat oil at least 1/2-inch deep in a deep fryer or deep saucepan.

Fold the chorizo into the batter. Take the batter by teaspoonfuls and drop into hot oil. Turn the puffs occasionally until they are golden. Drain and keep warm until ready to serve.