AppetizerSnack

Buñuelos de Bacalao

Name: Buñuelos de Bacalao
Prep time: 30 min
Cook time: 15 min
Total time: 1 h 15 min
Yield: 4 porties
Cuisine: spanish
Ingredients: 250 g salt cod desalted and skinless; 150 g all-purpose flour; 1 tl baking powder; 1 st large egg lightly beaten; 150 ml water lukewarm; 2 teentje garlic finely minced; 2 el fresh parsley finely chopped; 0,25 tl salt; 0,25 tl 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.

Een origineel recept van Forkin

Totale tijd: 1 uur 15 min
Porties: 4
Moeilijkheid: Gemiddeld

Allergeneninformatie: kan eieren, vis en gluten bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

250 gsalt cod, desalted and skinless
150 gall-purpose flour
1 tlbaking powder
1 stlarge egg, lightly beaten
150 mlwater, lukewarm
2 teentjegarlic, finely minced
2 elfresh parsley, finely chopped
0,25 tlsalt
0,25 tlblack pepper
750 mlsunflower oil, for frying

Keukengerei

pot · slotted_spoon · mixing_bowl · cutting_board · knife · whisk

De bereidingswijze

Stap voor stap

1
Place the desalted cod in a small pot and add enough cold water to cover it.
Ongeveer 1 min
Tip van de kok: 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.
Ongeveer 10 min
Tip van de kok: 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.
Ongeveer 8 min
4
In a large bowl, whisk together the all-purpose flour, baking powder, salt, and black pepper.
Ongeveer 2 min
5
Add the lightly beaten egg and lukewarm water to the dry ingredients, mixing until a smooth batter forms.
Ongeveer 2 min
Tip van de kok: 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.
Ongeveer 2 min
7
Cover the bowl and let the batter rest in the refrigerator for 30 minutes.
Ongeveer 30 min
Tip van de kok: 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).
Ongeveer 5 min
Tip van de kok: 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.
Ongeveer 2 min
10
Fry for 3-4 minutes, turning occasionally, until the buñuelos are puffed, golden brown, and cooked through.
Ongeveer 8 min
Tip van de kok: 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.

Goed bewaren

Bewaren

Store cooled leftovers in an airtight container in the refrigerator.

Opwarmen

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