Spanish recipe: potato and salt cod fritters
From a fragrant potato and chorizo stew to silky orange cream, and from chicken in almond and saffron sauce to a paella packed with seafood. In De bijbel van de Spaanse keuken, Raquel Palla Lorden takes you on a journey through the flavors of her homeland, where simplicity and quality go hand in hand. Expect pure ingredients, rich influences from different cultures and, above all, lots of dishes you’ll want to make right away. Like these potato and salt cod fritters.
How to make potato and salt cod fritters
Remove the outer layer of salt by rinsing the salt cod under cold running water. Put the salt cod and potatoes in a pan of water and boil for about 20 minutes. Drain, reserving some of the cooking liquid. Rinse under cold running water, then drain well and leave to cool.
Mash the cooked potatoes. Flake the salt cod, removing as many bones as possible. In a large bowl, mix the mashed potatoes with the salt cod and season with pepper and, if necessary, a little more salt.
Add the egg, egg yolk and garlic and mix well. Also add the flour, baking powder and 2 tablespoons of the cooking liquid, and mix into a smooth batter. Finally, stir in the parsley.
Heat a generous layer of oil, about a finger joint deep, in a pan over medium heat.
Using 2 tablespoons, shape balls from the fish mixture and drop them into the hot oil. Fry the fritters in batches for about 3 minutes, until golden brown and crisp all over. Drain on kitchen paper.
Serve warm with the lemon wedges. Also delicious with aioli.
Title: De bijbel van de Spaanse keuken
Author: Raquel Palla Lorden
Price: €34,99
Publisher: Carrera
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