Salt cod fritters recipe

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  • Yield: 30 Approximately (1–1.5 ounces/fritter)


  • 0.5 lb Salt Cod, soaked in multiple changes of cold water overnight and drained
  • 1 lb Russet Potatoes
  • 1 oz Olive Oil
  • 5 oz Yellow Onions, minced
  • 0.5 oz Garlic Cloves, minced
  • 2 Eggs, beaten
  • 1/8 tsp Cayenne Pepper
  • 1 Tbsp Cilantro, minced
  • 1 Tbsp Parsley, minced
  • Salt and Pepper, to taste
  • 1 cup Seasoned Bread Crumbs
How to Make It
  1. In a small pot that is large enough to hold the potatoes, bring salted water to a boil and add potatoes to cook until tender. Once they are tender, drain and set aside the potatoes.
  2. In a small saucepot, simmer the salt cod in water (just enough to cover the cod) until the salt cod becomes flaky. Drain and set the cod aside.
  3. Pass the potatoes through a food mill. Add the salt cod to the potatoes (first picking through the salt cod to remove any bones).
  4. In a small sauté pan, heat the olive oil and lightly sauté the onions and garlic until they are tender; add the onions and garlic to the potato/salt cod mixture.
  5. Add the beaten egg, cayenne pepper, cilantro, and parsley to the potato/salt cod mixture; fold in to incorporate well.
  6. Season with salt and pepper.
  7. Separate the salt cod/fritter mixture into 1–1.5-oz pieces, and roll into a ball.
  8. Roll the salt cod fritters in the bread crumbs to coat the outside, and deep fry them until golden brown.

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