Bunuelos de Bacalao (Emeril Lagasse) |
|
 |
Prep Time: 1545 Minutes Cook Time: 30 Minutes |
Ready In: 1575 Minutes Servings: 1 |
|
Ingredients:
1/2 pound skinned and boned dried salt cod |
1 pound medium potatoes, scrubbed and quartered |
2 cloves garlic, crushed |
1 tablespoon chopped parsley |
salt |
pepper |
2 egg yolks |
solid vegetable oil, for frying |
Directions:
1. 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
|
|