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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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This was years ago a typical Spanish Easter dish, normally eaten on Holy Friday. Now it has become an all year round favorite. It can be eaten as main dish along with salad or you can make different fritters with veggies, chicken, and make some nice tapa fritters. Ingredients:
1/2 pound desalted cod flakes (if using fresh, lightly fry and chop) |
2 medium boiled potatoes, mashed (better if steamed or microwaved, so they do not absorb so much water) |
1/2 onion, finely chopped |
2 beaten eggs |
2 garlic cloves, finely chopped |
1/4 cup fresh parsley, finely chopped |
1/4 cup beer (any kind is ok) |
1 tsp baking powder |
3 tbsp all purpose flour |
2 cups of extra virgin spanish olive oil |
Directions:
1. In a medium bowl place cod, potatoes, onion, eggs, garlic and parsley. Mix well.
2. Add beer, baking powder and flour, 2 Tbsp first and if the mix is too light to handle it, then add the other Tbsp. Mixture should be very similar to muffin dough, thick and able to maintain its shape when rounded with a tablespoon.
3. Let it rest for at least 1/2 hour so the fritters become tastier, fluffy and lighter when fried.
4. Heat the olive oil in a deep pan as fritters should be able to swim in the oil.
5. When oil is hot but not smoking, pour the mixture by heaping tablespoons into the pan and let it fry for about 2 minutes on each side until golden and puffy.
6. Drain on paper towel and serve immediately.
7. They are delicious served with a side bowl of garlic mayonnaise.
8. NOTE: you can keep and reuse the oil as it will not become dirty after these fritters.
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