Spanish Salt Cod Fritters (Buñuelos de bacalao)

Method

1. 1

   After soaking the salt cod for 24-36 hours (changing the water 3 times), drain it and place in a saucepan. Cover with fresh cold water, bring to a boil, then reduce heat and simmer for 8 minutes. Drain and rinse under cold water. Remove skin and bones, then flake the flesh finely with your fingers or a fork.

2. 2

   Meanwhile, boil the potato chunks in salted water until very soft, about 15 minutes. Drain well, return to the hot pan, and mash thoroughly until completely smooth with no lumps. Let cool for 5 minutes.

3. 3

   In a large bowl, combine the flaked cod, mashed potato, minced garlic, chopped parsley, sweet paprika, black pepper, eggs, flour, and baking powder. Mix vigorously with a wooden spoon until a soft, slightly sticky dough forms. It should hold its shape but not be dry. If too wet, add 1-2 tablespoons more flour.

4. 4

   Heat the vegetable oil in a deep pot or fryer to 350°F (175°C). Line a plate with paper towels.

5. 5

   Using two spoons or a small ice-cream scoop, drop rounded tablespoonfuls of the mixture into the hot oil, working in batches of 5-6 fritters. Do not overcrowd the pan.

6. 6

   Fry for 3-4 minutes, turning once, until the buñuelos are deep golden brown, crispy on the outside, and cooked through. They will puff up slightly during frying.

7. 7

   Remove with a slotted spoon and drain on the paper towels. Sprinkle lightly with salt while still hot.

8. 8

   Repeat with the remaining mixture, adjusting the oil temperature as needed. Serve immediately while hot and crisp.