"Crispy salt cod fritters with traditional Puerto Rican flavors.".
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Nutrition per Serving
Ingredients
Estimated total cost: €10.42 · €1.74/serving
- 1 pound preserved salted cod (bacalao), soaked overnight in multiple changes of cold water, drained, cooked, and delicately pulled into shreds (ensure thorough soaking to remove excess salt)Est. price €8.50–€15.00
- 1 onion, finely minced (for a milder flavor, sweat the onion in a pan before adding to the dish)Est. price €0.30–€0.70
- 2 cloves of garlic, finely minced (saute the garlic briefly to release its aroma)Est. price €0.10–€0.25
- 1/2 teaspoon freshly ground black pepper, adjust to taste, or cayenne for a spicier kickEst. price €0.02–€0.05
- 1 cup premium all-purpose flour (sift the flour for a lighter batter)Est. price €0.40–€0.90
- 2 large eggs (bring the eggs to room temperature for better incorporation)Est. price €0.50–€0.90
- 1/2 cup finely chopped vibrant fresh parsley leaves (add right before serving for a pop of color)Est. price €0.40–€0.80
- Neutral oil such as corn or grapeseed for deep-frying (maintain oil temperature for crispy results)Est. price €0.05–€0.15
- Lime wedges (serve as a zesty finishing touch)Est. price €0.15–€0.30
Steps
- 1In a mixing bowl, combine the salt cod, onion, garlic, and pepper. Stir the mixture thoroughly using a wooden spoon. Introduce the flour and mix briefly before incorporating the eggs individually. Pour in roughly 1/2 cup of water and stir until a batter comes together; it should have a slightly thicker consistency than pancake batter. Finally, fold in the parsley until evenly distributed throughout the batter.
- 2Allow the batter to sit for a while as you pour approximately 3 inches of oil into a deep saucepan. Heat it over medium-high heat until it reaches 350°F (you should hear a lively sizzle when you drop a bit of batter in). Using a tablespoon, carefully place dollops of the cod mixture into the hot oil. Fry them, flipping once, until they are beautifully golden for about 3 to 5 minutes. Remember to fry in batches, ensuring that the fritters have enough space and aren't overcrowded in the pan.
Cultural note
Salt Cod Fritters, known as 'Bacalaitos' in Puerto Rico, have African and Spanish influences in their culinary heritage. They are a popular street food and appetizer in Puerto Rican cuisine.
Seasonal note
Puerto Rican Salt Cod Fritters are traditionally enjoyed year-round, but especially popular during Lent and Easter when salted cod is a common ingredient in many dishes.
Health note
These fritters are a good source of protein and vitamins A, C, and B6. However, they are high in sodium and cholesterol, so moderation is key. The dish also provides some fiber and zinc.
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