Directions

1. Cut the chorizo lengthwise into quarters then cut each piece crosswise into 36 small triangles.
2. Make a small incision in each cocktail bocconcini and insert a piece of chorizo.
3. In a small bowl, combine the flour, chili powder, salt and pepper. In a separate bowl, beat the eggs with the milk. Place the bread crumbs on a plate.
4. In a large saucepan, heat the oil to 365°F (190°C). Working in batches, roll 1/4 of the stuffed cocktail bocconcini cheese in the flour, dip them in the egg mixture, then roll in the bread crumbs. Fry the bocconcini for a minute or so, until golden brown. Drain on paper towels. Repeat with the remaining ingredients.
5. Serve with bamboo cocktail skewers.