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Salt Cod Fritters

Serves 4 people

250 grams of bacalao (salt cod)

1 clove of garlic

1 small cluster each of parsley, chives, and scallions

2 eggs

3 threads of saffron

1/2 cup of water (fresh from bacalao)

1 potato

-Start by soaking the bacalao for 24 hours to remove the salt, changing the water every 8 hours. 

-Next, briefly blanch the bacalao and then allow it to cool completely. 

-Then remove the skin and any bones and dice the fillets finely.

-Boil the potato for 16 minutes, then allow to cool before peeling and mashing it.

-Very finely mince the garlic, chives, scallions, and parsley, and reserve in a bowl.

-Next, gently toast the saffron and mash and with a mortar and pestle, and reserve

-Now, to make the batter, place the saffron in the bowl with the vegetables, add the mashed potato and eggs, and stir in the water little by little until a thick batter is formed. Mix well.

-Cover the bowl with a towel and allow the batter to rest for 10 minutes. 

-To fry the fritters, spoon the batter carefully into very hot olive oil in a deep sauté pan (without overcrowding the pan). 

-Work in batches, removing the buñuelos once they are golden brown and allowing them to drain on paper towels.