AppetizerSnack

Buñuelos de Bacalao

Name: Buñuelos de Bacalao
Prep time: 30 min
Cook time: 15 min
Total time: 1 h 15 min
Yield: 4 porsjoner
Cuisine: spanish
Ingredients: 250 g salt cod desalted and skinless; 150 g all-purpose flour; 1 ts baking powder; 1 stk. large egg lightly beaten; 150 ml water lukewarm; 2 fedd garlic finely minced; 2 ss fresh parsley finely chopped; 0,25 ts salt; 0,25 ts black pepper; 750 ml sunflower oil for frying

These classic Spanish fritters feature salt cod in a light, savory batter flavored with garlic and parsley. Fried until golden and crisp on the outside, they remain tender and fluffy inside. They are a perfect appetizer or tapa to share.

En original oppskrift av Forkin

Total tid: 1 t 15 min
Porsjoner: 4
Vanskelighetsgrad: Middels

Allergeninformasjon: kan inneholde egg, fisk og gluten. Kontroller alltid ingredienspakningen hvis du har en allergi.

Forberedelser

Ingredienser

250 gsalt cod, desalted and skinless
150 gall-purpose flour
1 tsbaking powder
1 stk.large egg, lightly beaten
150 mlwater, lukewarm
2 feddgarlic, finely minced
2 ssfresh parsley, finely chopped
0,25 tssalt
0,25 tsblack pepper
750 mlsunflower oil, for frying

Utstyr

pot · slotted_spoon · mixing_bowl · cutting_board · knife · whisk

Fremgangsmåte

Trinn for trinn

1
Place the desalted cod in a small pot and add enough cold water to cover it.
Omtrent 1 min
Kokkens tips: Ensure your cod is fully desalted before starting, which typically requires soaking for 24-48 hours with several water changes.
2
Bring the water to a gentle simmer over medium heat and cook for about 10 minutes, until the fish flakes easily with a fork.
Omtrent 10 min
Kokkens tips: Avoid boiling the cod, as simmering keeps it tender.
3
Drain the cod and set it aside to cool slightly. Once cool enough to handle, flake the fish, carefully removing any remaining bones.
Omtrent 8 min
4
In a large bowl, whisk together the all-purpose flour, baking powder, salt, and black pepper.
Omtrent 2 min
5
Add the lightly beaten egg and lukewarm water to the dry ingredients, mixing until a smooth batter forms.
Omtrent 2 min
Kokkens tips: Don't overmix the batter; mix just until there are no large lumps of flour.
6
Gently fold the flaked cod, minced garlic, and chopped parsley into the batter.
Omtrent 2 min
7
Cover the bowl and let the batter rest in the refrigerator for 30 minutes.
Omtrent 30 min
Kokkens tips: Resting allows the flour to hydrate fully, resulting in a lighter-textured fritter.
8
Pour the sunflower oil into a deep, heavy-bottomed pot to a depth of about 5 cm and heat over medium-high heat until it reaches 180°C (350°F).
Omtrent 5 min
Kokkens tips: If you don't have a thermometer, the oil is ready when a small drop of batter sizzles immediately and turns golden in about 30 seconds.
9
Using two spoons, carefully drop tablespoon-sized portions of the batter into the hot oil, frying in batches to avoid overcrowding the pot.
Omtrent 2 min
10
Fry for 3-4 minutes, turning occasionally, until the buñuelos are puffed, golden brown, and cooked through.
Omtrent 8 min
Kokkens tips: Maintain a steady oil temperature to ensure they cook evenly without becoming greasy.
11
Use a slotted spoon to transfer the cooked fritters to a wire rack or a plate lined with paper towels to drain.
12
Serve immediately while hot and crisp.

Hold den god

Oppbevaring

Store cooled leftovers in an airtight container in the refrigerator.

Oppvarming

Reheat in a preheated oven or air fryer at 180°C (350°F) for 5-7 minutes until crisp.