Salt Cod Fritters
These Portuguese salted cod fritters, called pastéis de bacalhau, are made with salted cod (it's tasty, trust us!), Potato, onion and garlic and are fried for a traditional Portuguese treat.
Ingredients
- 1/3 cup flour
- 4 cloves garlic, minced
- 1 russet potato, peeled and cut into 1-inch chunks
- 1 egg, lightly beaten
- 1 tablespoon lard or butter
- salt and black pepper to taste
- 1/4 cup minced fresh herbs, parsley, chives, basil, etc.
- 1/2 pound flaked, reconstituted salt cod
- 1/4 teaspoon baking powder
- Oil for frying
Instructions
First, mix the salted cod in a food processor until finely chopped. Boil the potato in salted water until tender, about 15 minutes. Drain and return the pot to the stove to continue heating. Return the drained potatoes to the pot and let them steam for about a minute; it prevents you from getting wet mashed potatoes. Crush them very well. You can also pass the baked potatoes through a potato masher or vegetable mill.
Then, sauté garlic in lard or butter until just starting to brown, about 2 minutes. Let cool a bit and add it to a large bowl with the salted cod and mashed potatoes. Add the herbs and flour and mix well.
Once the mixture has cooled, add the eggs and baking powder and add salt and black pepper to taste. If tasting a mixture with raw eggs scares you, taste before adding them. Let this mixture cool in the refrigerator for at least 30 minutes and up to overnight.
Heat at least 2 inches of oil in a heavy saucepan or use a deep fryer. You want the oil around 350F. While the oil is heating, remove a tablespoon of the salted cod mixture and roll it into a ball. Line these balls up on a cutting board so they're ready to use. Place a cooling rack on a baking sheet and place it in the oven. Set the oven to 225F.
Fry the donuts for about 3 minutes each, or until golden brown. Move them to the oven rack to continue cooking a bit. Once your last donuts are in the oven, wait 5 minutes before serving. Happy Cooking Time.
