Seasonal Bacalao (Salt Cod) Fritters
Bacalao (Salt Cod) fritters made for the perfect pick me up and easy meal today. It helped balance out the busy routine needed for packaging. We are heading to an FLL competition. A national robotics competition.
Bacalao (Salt Cod) Fritters and the Competition.
The invitational event known as the Razorback Invitational is hosted by the University of Arkansas. I am excited to be going along with my son’s team the Hotshot Hotwires. A little bittersweet that our daughter Deepta was a little bit out of sort as they are on competing teams.
As I sort through my pictures I will share more about the event and fun that we had. Who knew that I would end up spending 4 days in Fayetteville, AR and love the experience?
About Bacalao or Salt Cod
Salting cod is a classic way of preserving the fish. The most common variety is salt cod. This is some prepping needed. The fish does need to be soaked to remove the salt. Now, to minimize the time and the amount of salt, you can want this with fresh cod as well.
My Additions and making them work.
Back to our seasonal fritters, this is an adaptation of the classic Spanish style tapas – their signature Bacalao or Salt Cod fritters. In this seasonal variation I add in a whole bunch of seasonal veggies. On Friday I threw in finely chopped asparagus, fresh cilantro and some corn. Shaped into tiny balls and fried they offered a great snack to pop and eat as we packed and got our act together. I had served these we a truly simple and flavorful avocado aioli, a vegan rendition that was surprisingly good! So, you can tell what the next post will feature.
I love fritters of any kind, a vegetarian version includes this kale and red onion fritters.
A seasonal rendition of salt cod fritters, with a touch of spice and a nice dose of spring vegetables.
Ingredients
- 1 pound of salt cod pieces
- 4 medium sized Yukon Gold Potatoes, boiled
- ½ teaspoon red cayenne pepper
- ½ cup finely chopped asparagus
- ¼ cup fresh corn
- 3 tablespoons finely chopped cilantro
- ½ cup all-purpose flour
- 1 egg beaten
- Oil for frying
Instructions
- Soak the salt cod in plenty of water, for 18 to 24 hours. Change the water at least twice to get rid of the excess salt.
- Drain and cook the fish in the microwave for 2 minutes.
- Place in a mixing bowl, add in the potatoes and the cayenne pepper and mash well.
- Add in the chopped asparagus, corn, chopped cilantro and all-purpose flour and the egg and mix well.
- Shape into small balls and refrigerate for about 30 minutes.
- In a large skillet, heat about 2 inches of oil and carefully add in the balls in batches.
- Add about 3 to 4 at a time, depending on the size of the skillet and fry until golden and turn. Fry the second side until golden, turn and remove with a slotted spoon.
- Drain on paper towels and serve hot.
Notes
Most of the prep time is for soaking the cod. This can be made with any seasonal vegetables of your choice.