Recipe: Salt Cod Fritters

the appetizer:

Though Spanish cuisine has roots in Roman and Mediterranean cooking, influence from Jewish and Moorish settlers differentiates Spain's cooking from the rest of Europe. Later, Spanish conquistadores brought back numerous foods from the Americas that were then introduced to the rest of Europe, including potatoes, tomatoes, peppers and beans.

Spain

Salt Cod Fritters

Amount to serve 4

250 g (1/2 pound) salt cod, chopped, skinned and boned
30 g (1/4 cup) flour
250 cc (1 cup) milk
1-1/2 tbsp olive oil
1 egg yolk
2 egg whites
1/2 garlic clove, crushed
1 tbsp minced parsley
1 liter (4 cups) olive oil for frying
Freshly ground black pepper

Soak the salt cod for 24 hours in plenty of cold water, which must be renewed every 8 hours. Drain it and bring to a boil in water to cover. Reduce the heat. When froth begins to form in the water, drain and crush the fish to a paste in a mortar.

Mix the cod with the oil and the flour in a bowl; add the egg yolk, lightly beaten, and the milk. Add the crushed garlic, the minced parsley and pepper to taste. Stir thoroughly. Beat the whites till stiff and mix with the cod paste immediately before frying the fritters.

Drip small spoonfuls of the paste in hot (smoking slightly) frying oil. Wait until the balls rise and are light golden brown.

Leave on paper towels to drain.

Recipe provided by Asoliva of Spain

Spain

Spanish Cookbooks with Recipes

Catalan Cuisine by Colman Andrews
El Farol: Tapas and Spanish Cuisine by James Campbell Caruso
My Kitchen in Spain by Janet Mendel
Savoring Spain & Portugal by Joyce Goldstein
Olive Oil: From Tree to Table by Peggy Knickerbocker
The Basque Table by Teresa Barrenechea
The Best of Gourmet Magazine: Flavors of Spain

Tapas by Penelope Casas

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This page modified January 2007

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