If we say grandmother's recipe we already know that we talk about a homemade recipe, with history and delicious. So we are going to use this recipe to claim grandmothers and their meals so rich that they go from generation to generation. Welcome and welcome to Paulina Kitchen! With you: cod fritters .
I imagine that they are already very anxious to know this recipe (and to eat it, of course), but all in their time as in life. Because we are also going to tell them where this traditional recipe comes from, as it was scattered around the world and some curiosities about these fritters.
Content table
About cod fritters
This recipe is ideal for eating fish even if you are not so fan of fish because of the softness of flavors. Spongy inside and crispy on the outside, cod fritters are a delight with a fish that can be used for complex preparations or for simple preparations such as cod with tomato .
History and origin
It is believed that the recipe for cod fritters dates back to the 18th century , although its popularity extended in the nineteenth century, when cod became a more accessible ingredient for the general population. The cod, a fish that can dry and save for its conservation, was a common food in the diet of the sailors, who used to take it in their long journeys in the sea. In this way, it became a popular ingredient in the kitchen of coastal villages.
The recipe for cod fritters originated as a way of taking advantage of the leftovers of this fish, since the cod that had not been consumed in main dishes could be used and turned it into a delicious appetizer.
From Spain to the world, the "cod balls" that love everyone
Bacalao fritters are a typical gastronomic specialty of Spanish cuisine , which consists of a fried dough in the form of a ball made with desalted cod and other ingredients, such as flour, egg, garlic, parsley, onion and yeast.
It is believed that cod fritters have their origin in the region of Catalonia, in the northeast of Spain, although today they are popular throughout Spain and in other Spanish -speaking countries, such as Portugal, Mexico and Colombia, where they are sometimes known as “cod balls” .
A Holy Week classic
Bacalao fritters are especially popular during Lent and Holy Week , when Catholics observe meat abstinence and meat derived products, such as ham and sausage. Bacalao fritters are usually served as an appetizer or as a main dish, accompanied by a sauce, such as Alioli or Tartara sauce .
4 curiosities about cod fritters
- Although the basic recipe of cod fritters is the same everywhere, there are regional variations in terms of the proportion of ingredients and the condiments used. For example, in Galicia, potatoes are usually added to the dough.
- In some parts of Spain, especially in Andalusia, cod fritters are also known as "Torrijas" , which can cause confusion since in other parts of Spain Torrijas are a sweet dessert.
- Cod is an excellent source of Omega-3 , while cod frits also provide carbohydrates and vitamins of group B thanks to the flour used in the recipe.
- We already know that gastronomy moves passions and that many recipes have their own celebration commemorative day. Bacalao fritters do not fall behind and in Spain, on March 16 the National Day of the Bacalao Buñuelos is celebrated , in honor of this popular and delicious culinary specialty.
Traditional cod
To prepare cod fritters, the cod is first unleashed in water for a time to eliminate excess salt. This process may take about 24 hours. Once this process is passed we are ready for our recipe.
- Yield : 20 portions
- Preparation time : 1 hour 20 minutes
Ingredients
- 250 gr of desalted cod
- 2 eggs
- 100 gr of wheat flour
- 1 large onion
- 1 garlic clove
- 1/2 cup of chopped fresh parsley
- 1/2 teaspoon of dusty yeast
- Salt and pepper to taste
- Olive oil for frying necessary amount
- 1 lemon cut into rooms to use juice (optional)
How to make traditional cod fritters
- Crumble the desalted cod and remove all the thorns. While peeling and chopping the onion and garlic.
- In a bowl, beat the eggs and add: wheat flour, dusty yeast, onion, garlic, parsley and crumbled cod. Mix everything well until a homogeneous mass is formed.
- Add salt and pepper to taste. Keep in mind that cod is already salty, so it is not necessary to add too much salt. Let the dough stand in the fridge for 30 minutes.
- Heat oil in a large pan to cover the fritters. Take small portions of the dough with a spoon and form balls the size of a golf ball.
- Fry the fritters in hot oil until golden brown and cooked inside. Remove oil fritters and place on absorbent paper to remove excess oil.
- Serve hot, accompanied by an alioli or tartar sauce sauce. It can be placed with lemon in rooms to throw the juice on the fritters.
