Cod Fritters (Buñuelos de Bacalao)

250 gr of desalted cod 
1/2 green pepper 
1 clove of garlic 
200 g flour 
10 g yeast 
1 egg 
50 g butter 
200 ml milk 
olive oil 

Melt the butter and put in a bowl. Add the flour, yeast, milk, egg, butter and a pinch of salt. Blend with a stick and left to ferment a couple of hours. 

Finely chop the green pepper and 1 clove of garlic and lightly fry in a pan with a little oil. Crumble the cod and add to the pan. Saute briefly and add the dough. Mix softly. Set aside and let it cool. 

Set plenty of olive oil in a saucepan and cook over high heat. When hot pour small amounts of dough with a spoon. Remove the fritters when they are golden brown and let them drain on kitchen paper.

Tips_ Dip Buñuelos in Alioli as we do traditionaly in Spain. You can add a bunch of parsley
1/2 teaspoon of cumin to the alioli before mixing for extra flavour. 

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