Basic Tutorial For Preparing Salty Fritters, Cod Fritters

The salmon fritters as a starter are a great choice. They are always very colorful and also serve as a recipe for use, as do the traditional homemade croquettes (recipe here). The base dough is the same as that of sweet, but sugar-free, fritters. It is a type of choux dough, which is not stuffed, but the filling is integrated into the dough. Its preparation is very simple and the result is always surprising. You can prepare them for your celebrations, but they are so easy, that to prepare them any day will be to sew and to sing.

Surely you already know my friends page on Facebook, if not, I invite you to participate. There are many times when I publish the Recipe of the fritters (recipe here) , many of the friends tell me if I could prepare some cod fritters or another specialty of salty fritters. Of course, yes, what I want is that this blog, besides reflecting the type of cuisine that I like, is a place where to have the basic recipes for the most traditional preparations. Many limit their preparation to the Easter season, but it is a shame to taste this delight only once a year. So I encourage you to prepare it right now.

Today’s recipe is a tutorial so you can make these fritters with the filling that you prefer. So in the case of wanting them to make ham, chicken, shrimp or whatever comes to your head, you will only have to substitute the amount that I indicate for cod for the ingredient or ingredients that you have chosen. Remember to cook them before adding them to the dough. And with this presentation, I’ll explain how to prepare this recipe.

Basic Tutorial For Preparing Salty Fritters, Cod Fritters Ingredients for 4 to 6 people:

  • 150 g of desalted cod
  • 100 g of flour
  • 150 ml of the water to cook the cod
  • 30 g butter
  • 2 eggs
  • 2 garlic
  • 1 sprig of parsley
  • Salt
  • Pepper
  • Frying oil

preparation:

In a saucepan with water, bring the cod to a boil and, when the boil starts, remove it from the fire. Strain the water and take 150 ml of it. Bring the water to the fire along with the butter, and when it boils, throw all the flour and stir quickly until it is integrated. You will get a very thick mass. Remove from heat.

With the warm dough, add the first egg and, with the help of a spoon, mix until the egg has completely incorporated. At that point, add the other egg and continue mixing. Once the egg is integrated, you will see that the dough has a creamy texture, with a point of resistance when removed. If you see that it is still too thick or lumpy, add another egg. The best thing is that you see the texture that has in the video and thus you will have better idea of ​​what I want to say to you.

Add the finely chopped garlic and parsley, the finely chopped cod to the dough (be very careful when frying, do not leave any thorns) and season with the corresponding salt and a little pepper to taste. Mix well. Cover the container with a kitchen film and store it in the refrigerator for at least 30 minutes. Do not skip this step because it is very important.

Preparation of the fritters

After resting the dough in the refrigerator, heat a good amount of oil in the pan (I use olive, but you can use the frying oil you prefer). Take one serving of dough with a spoonful of dessert and, with the help of another spoonful, place it in the hot oil. Place several portions of dough in the pan, but with a lot of separation because the fritters grow a lot when frying.

When you see that the dough is sticking around the edges, turn it around and wait for it to swell. The golden layer will open slightly and the donut will continue to increase in size, is normal. When they have completely browned, take them out of the fire and leave them on top of a plate with an absorbent paper, which you have prepared at the same time that you have put the oil to heat. When you finish frying the whole dough, you can serve them. Keep them fresh and as hot as you can.

The texture of these fritters is extremely spongy and you will see how you leave everyone surprised.

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