AppetizerSnack

Buñuelos de Bacalao

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

Forkin tarafından hazırlanan özgün tarif

Toplam süre: 1 sa. 15 dk.
Porsiyon: 4
Zorluk: Orta

Alerjen bilgisi: yumurta, balık ve gluten içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.

Ön hazırlık

Malzemeler

250 gsalt cod, desalted and skinless
150 gall-purpose flour
1 çay kaşığıbaking powder
1 adetlarge egg, lightly beaten
150 mlwater, lukewarm
2 dişgarlic, finely minced
2 yemek kaşığıfresh parsley, finely chopped
0,25 çay kaşığısalt
0,25 çay kaşığıblack pepper
750 mlsunflower oil, for frying

Ekipman

pot · slotted_spoon · mixing_bowl · cutting_board · knife · whisk

Hazırlanışı

Adım adım

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

Tazeliğini koruyun

Saklama

Store cooled leftovers in an airtight container in the refrigerator.

Yeniden ısıtma

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