Chipos and Merguez Fritters

by HappyVore

Ingredients

Ingredients for 32 mini doughnuts:
4 HappyVore Veggie Chips
4 HappyVore Veggie Merguez
250 grams of flour
1 packet of baking powder
30 cl of water (approximately)
5 grams of salt
Ingredients for Dog Sauce
1 dried bird's eye chili pepper
1 onion
2 cloves of garlic
10 cl of sunflower oil
10 cl of gently simmering water
1/4 bunch of parsley
Salt & pepper
The juice of one lime

The Step-by-Step Recipe

1/ Place the flour in a mixing bowl. Add the yeast, stir, then add the salt. Gradually pour in the water while stirring with a whisk until you have a smooth, lump-free batter that is twice as thick as pancake batter. Let it rest at room temperature while you make the sauce and cook the chipos and merguez.

2/ Heat some sunflower oil over medium heat in a deep saucepan. Fill it 2/3 full.

3/ Peel the onion and garlic, then chop them coarsely. Blend them finely with the rest of the sauce ingredients. Season with salt and pepper.

4/ Cook the HappyVore chipos and merguez in a skillet with a drizzle of oil. Brown for about 3 minutes on each side. Remove from the pan and cut into quarters.

5/ Dip the pieces of chipos and merguez into the batter using two tablespoons and immediately drop them into the hot oil. Adjust the number of chipos and merguez to fry at one time based on the size of the frying pan.

6/ Cook for about 3 minutes, until the fritters are golden brown. Serve immediately with the “chien” sauce and a pinch of fleur de sel.