|Chorizo sausage||454 Gram (Raw Sausage Meat)|
|Crushed corn flakes||500 Milliliter|
|Safflower oil||750 Milliliter|
|Creole sauce||375 Milliliter, hot|
Shape the sausage meat into tablespoon size pieces.
Mix the eggs with the milk.
Dust the sausage with the flour, dip into the milk, and dredge in the corn flakes.
Heat the oil to 375°F (190°C).
Fry the fritters in small batches until golden brown, reserve hot in the oven while the remainder cook.
Place on serving platter and serve with the Creole sauce on the side.