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.
