Salt cod fritters
8 ounces salt cod; rinsed for 2 days, change the water at least 3 times, drained and dried well
2 Yukon Gold potatoes
1 tablespoon olive oil
½ yellow onion chopped, minced
2 garlic cloves, chopped fine
2 tablespoons parsley, chopped fine
2 tablespoons cilantro, chopped fine
1 tablespoon jalapeno or habanero pepper, seeded and minced
2 eggs separated
1½ cups AP flour (might need about ¼-½ cup more if too wet)
Oil for frying
Finely chop the salt cod, make sure all bones are removed, set aside.
Place the potatoes in a small pot and cover with water. Salt the water, bring to a boil, reduce to a simmer and cook until tender to a knife tip.
Drain the potatoes, peel and rice them through a potato ricer.
Measure one cup of pureed potato.
Heat the oil in a small sauté pan over medium heat, sauté the onion and garlic until soft but not browned. Transfer the onion and garlic to a large bowl and allow to cool slightly. Mix in the herbs, pepper, egg yolks, chopped salt cod and potatoes. Gently fold in the flour with a rubber spatula.
Whip the egg whites in a separate bowl until stiff peaks are formed. Gently fold in the egg whites, taking care not to deflate them.
Heat a small pot of oil (about ½ way filled) to 350°F. Using a scooper or a tablespoon, drop balls of the fritter mixture into the hot oil and fry until golden brown, on all sides, about 2 minutes.
Drain the fritters on paper towels and season with a pinch of salt while hot. Serve hot.
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