Cod Fritters - {Bunuelitos De Bacalao} Recipe - Cooking Index
Cod Fritters - {Bunuelitos De Bacalao} Recipe - Cooking Index
The fritters should be small enough to be eaten in one bite from a toothpick. They need not be served hot, and in fact are best just warm. The basic batter will make three to four dozen small fritters and can be used for many varieties. The finer you shred and chop the cod, the smoother the fritters will be. However, some prefer fritters with coarse flakes of cod. It is entirely a matter of taste.
Cuisine: Spanish| 1 cup | 237ml | Desalted cod - well packed |
| 2 cups | 474ml | Garlic cloves - peeled (medium) |
| 2 tablespoons | 30ml | Chopped parsley |
| 1/2 cup | 118ml | Olive oil - for frying |
| Salt - to taste | ||
| Fritter Batter | ||
| 1/3 cup | 20g / 0.7oz | Flour |
| 1/3 teaspoon | 1.7ml | Baking powder |
| 1 | Egg | |
| 1/3 cup | 78ml | Water |
Put flour in mixing bowl and gradually add enough water (about 1/3 cup) to make a batter of the consistency of a thin cream sauce. Stir in one lightly beaten egg and the baking powder.
Shred cod with fingers. Chop well with garlic and parsley. Add to batter, stir, and salt to taste. (This much may be done a day in advance.)
Heat enough olive oil in a large frying pan to cover the bottom to a depth of 1/4-inch (about 1/2 cup). When oil begins to smoke, drop in cod mixture off teaspoon and fry until well browned, turning once. Total frying time will be 10-15 minutes. Drain on brown paper before serving.
Source:
THE SPANISH COOKBOOK by Barbara Norman - Published by Bantam Books, Inc. (c) 1969
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