Super easy cod fritters!

Ingredients

• 5¼ oz boneless cod, desalted
• 1 garlic clove
• 1 egg
• 1 tsp baking powder
• ½ cup all-purpose flour
• ⅓ cup milk
• ¼ onion (about ¼ cup chopped)
• Salt to taste (optional)
• Fresh parsley leaves to taste
• 1 pinch food coloring, curry, or sweet paprika (optional)
• Olive oil (or frying oil) for cooking

Materials

• Sauté pan or deep fryer
• Paper towels
• Slotted spoon

Preparation

• Peel the garlic clove, remove the germ and chop finely. Peel and finely chop the onion. Pat the cod dry with paper towels, then flake the flesh. Wash the parsley and remove the leaves, then chop them as finely as possible.
  
  You can, of course, use a food processor to speed things up, but here we prefer to chop with a knife!
• Place chopped ingredients (garlic, onion, parsley and cod) in a large bowl. Add flour, baking powder, egg, milk and food coloring (optional). Mix well.
• Pour plenty of olive oil (or regular frying oil) into a large sauté pan or deep-sided frying pan and heat it. When hot, drop small balls of batter into the oil. You can shape them into quenelles using two spoons, or roll them in your lightly greased hands.
  
  You'll need to fry the balls over medium heat to ensure they cook through.
• When the fritters are golden-brown and cooked through, remove them from the oil with a slotted spoon and place them on paper towels to drain off the excess oil.
• They're ready! Eat them while they're still hot so they stay crispy!

Cookware

Attributes

Questions

Photos of members who cooked this recipe