Cod fritters: traditional recipe

Desserts

According to a legend, the origin of cod fritters dates back to the 13th century, when King Fernando III besieged the city of Seville and this caused a food shortage. The besieged seized cargoes of cod and flour stored in the port. They dressed the fish with the rest of the ingredients and served it. The result served as food for the hungry population and became part of the traditional cookbook.

Whether or not the above story is true, this is a really delicious recipe that is just as good for snacking as it is for serving as a second course accompanied by a good green salad. I advise you to let the dough cool well before frying the fritters, this way it will be easier for you to shape them.

Ingredients

For 4 people
  • Desalted cod 400 g
  • Fresh parsley a bunch
  • Garlic cloves 2
  • Wheat flour 200 g
  • Large eggs 3
  • Butter 150 g
  • Water 300 ml
  • Chemical yeast 1 teaspoon for dessert
  • Extra virgin olive oil for frying
  • Salt

How to make cod fritters

Difficulty: Easy
  • Total time 1 h 30 min
  • Elaboration 30 m
  • Cooking 1 hour
  • Repose 30 m

We start by boiling the cod, then strain it, remove the skin and bones and reserve it. We put a saucepan with the water and butter over medium heat. When it starts to boil, remove it from the heat and add the sifted flour with the yeast at once. We return to the fire and stir with a wooden spoon until we get a homogeneous mass without lumps, which is detached from the walls.

We remove the casserole from the heat and let it warm. We add the eggs one by one, stirring well after adding each one, so that until the first one is integrated, we will not add the second. We will have a thick, shiny and creamy dough of wind fritters. Crumble the cod, chop the parsley and garlic often and add it all to the dough. Stir and cool in the fridge for at least one hour.

After this time, we heat oil in sufficient quantity in a frying pan. With the help of two teaspoons, we form the fritters and fry them little by little. As we remove them from the oil, we place them on a plate covered with kitchen paper, so that it absorbs the excess oil. Serve hot.

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