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Bolinho De Bacalhau (Salt-Cod Fritters)
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- #72433
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
2 pounds salt-cod fillets, Norwegian or other
2 pounds baking potatoes, peeled and cut into large chunks
salt
1/2 onion, peeled and finely chopped
2 large egg yolks
4 cloves garlic, peeled and minced
2 tablespoons finely chopped parsley
1 tablespoon olive oil
freshly ground black pepper
vegetable oil, for deep frying
directions
The day before cooking, prepare the salt cod by rinsing under cold water. Place the fillets in a bowl and fill with cold water. Refrigerate, changing water occasionally, about 24 hours. The fish should be soft when ready.
Place the potatoes in a pot and fill with lightly salted water. Bring to a boil and cook until potatoes are soft. Drain, mash and set aside.
Drain the fillets and shred into a bowl. Add the potatoes, onion, egg yolks, garlic, parsley and olive oil. Work the mixture until it is blended. Season with salt and pepper.
Pour oil into a saucepan about 3 inches deep. Place over medium-high heat.
Meanwhile, shape the fish mixture into balls about 1 1/2 inches in diameter. Test the oil by dropping in a little batter; if it sizzles immediately, the oil is ready. Carefully drop a few balls in; do not crowd.
Fry until golden, about 2 minutes, then remove and drain. Repeat with remaining batter. Serve hot.
added by
jimdykstra
nutrition data
454 calories, 6 grams fat, 22 grams carbohydrates, 75 grams protein per serving.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
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