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Salt Cod-Potato Fritter Recipe Brenham TX B&B

May 20th, 2010 by Pamela Murski

 This incredible appetizer from Spain is called Bunuelos De Bacalao (Salt Cod-Potato Fritters with Garlic Aoli).  They are an exceptional appetizer eaten out  of hand while enjoying a glass of delicious Sangria!  The dish will be added to one of our Foodie Weekends just in case you don’t try them at home….

Scrumptious Fritters and Garlic Aoli

Bunuelos De Bacalao (Salt Cod Fritters) 

1/2 pound skinned and boned dried salt cod
1 pound medium potatoes, scrubbed and quartered
2 cloves garlic, crushed
1 tablespoon chopped parsley
2 egg yolks
Solid vegetable oil, for frying
Soak the cod in cold water to cover for 24 to 36 hours, refrigerated changing the water occasionally, drain. In a large saucepan, add the cod and potatoes, cover with water and bring to a boil. Cover and simmer for 30 minutes, or until the potatoes are tender. Drain  and cool. Skin the potatoes and pass them through a sieve into a bowl. Crumble the cod with the fingers, being sure no bones remain. In a mixing bowl, combine the potatoes and cod. Mix well. Add the garlic and parsley. Season with salt and pepper. Stir in the egg yolks and refrigerate for 1 hour.
Preheat the fryer. Spoon 1 heaping tablespoon of the cod mixture into the hot oil. Fry in batches until golden brown, stirring occasionally for over-all browning. Remove and drain on paper towels. Season with salt and pepper. Serve the fried balls on a serving platter with the Allioli and the Sanfania Sauce. Garnish with parsley.
Yield: about 1 dozen

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