Portuguese Style Salt Cod Fritters (Buñuelos De Bacalao) Recipe by Hortensia Alvarez Acal
Portuguese-Style Salt Cod Fritters (Buñuelos de Bacalao) Cooking Instructions 60 minutes 1 Peel the potatoes, cut them into pieces, and place them in a pot. Put the salt cod on top, cover with cold water, and bring to a boil. 2 Reduce the heat, add salt to taste, and simmer the cod for about 10 minutes. Remove the cod and let the potatoes cook for about 15 minutes more. 3 Meanwhile, remove the skin and bones from the cod and flake it into small pieces. 4 When the potatoes are cooked, use a slotted spoon to remove them from the water and drain well. Place them in a bowl. 5 Mash the potatoes with a fork or potato masher, add the flaked cod, and mix well until you have a smooth, even mixture. 6 Add ground black pepper and nutmeg to taste. Add the parsley, grated onion, and eggs. 7 Mix everything together thoroughly until well combined. 8 Let the mixture cool; I like to chill it in the refrigerator. Scoop portions of the mixture with a spoon, and use a second spoon to shape them by passing the mixture back and forth until you form an oval. 9 Place the shaped portions on a tray. Heat plenty of olive oil in a skillet, and when it's hot, fry the fritters until golden. 10 Transfer them to a tray lined with paper towels to absorb excess oil. 11 Now just enjoy them—so delicious! I especially like them when they're cold. 12 Serve. 1 Peel the potatoes, cut them into pieces, and place them in a pot. Put the salt cod on top, cover with cold water, and bring to a boil. 1 Peel the potatoes, cut them into pieces, and place them in a pot. Put the salt cod on top, cover with cold water, and bring to a boil. 2 Reduce the heat, add salt to taste, and simmer the cod for about 10 minutes. Remove the cod and let the potatoes cook for about 15 minutes more. 2 Reduce the heat, add salt to taste, and simmer the cod for about 10 minutes. Remove the cod and let the potatoes cook for about 15 minutes more. 3 Meanwhile, remove the skin and bones from the cod and flake it into small pieces. 3 Meanwhile, remove the skin and bones from the cod and flake it into small pieces. 4 When the potatoes are cooked, use a slotted spoon to remove them from the water and drain well. Place them in a bowl. 4 When the potatoes are cooked, use a slotted spoon to remove them from the water and drain well. Place them in a bowl. 5 Mash the potatoes with a fork or potato masher, add the flaked cod, and mix well until you have a smooth, even mixture. 5 Mash the potatoes with a fork or potato masher, add the flaked cod, and mix well until you have a smooth, even mixture. 6 Add ground black pepper and nutmeg to taste. Add the parsley, grated onion, and eggs. 6 Add ground black pepper and nutmeg to taste. Add the parsley, grated onion, and eggs. 7 Mix everything together thoroughly until well combined. 7 Mix everything together thoroughly until well combined. 8 Let the mixture cool; I like to chill it in the refrigerator. Scoop portions of the mixture with a spoon, and use a second spoon to shape them by passing the mixture back and forth until you form an oval. 8 Let the mixture cool; I like to chill it in the refrigerator. Scoop portions of the mixture with a spoon, and use a second spoon to shape them by passing the mixture back and forth until you form an oval. 9 Place the shaped portions on a tray. Heat plenty of olive oil in a skillet, and when it's hot, fry the fritters until golden. 9 Place the shaped portions on a tray. Heat plenty of olive oil in a skillet, and when it's hot, fry the fritters until golden. 10 Transfer them to a tray lined with paper towels to absorb excess oil. 10 Transfer them to a tray lined with paper towels to absorb excess oil. 11 Now just enjoy them—so delicious! I especially like them when they're cold. 11 Now just enjoy them—so delicious! I especially like them when they're cold. 12 Serve. 12 Serve. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Lemon Lime Pound Cake Low-Fat Banana Smoothie 30 Minute Meat Sauce Crockpot Honey-garlic chicken thighs Naan Bread Pesto Pizza with Cherry tomatoes Lemon Lime Pound Cake Low-Fat Banana Smoothie 30 Minute Meat Sauce Crockpot Honey-garlic chicken thighs Naan Bread Pesto Pizza with Cherry tomatoes Best mango chutney Chocolate Shrikhand Beef stew Goan prawns curry Curd Sharbat Special Githeri Dinakdakan Ala Karl Palm oil rice with mackerel Yummy Cheesecake Stewed Eggplant and Ginger Best mango chutney Chocolate Shrikhand Beef stew Goan prawns curry Curd Sharbat Special Githeri Dinakdakan Ala Karl Palm oil rice with mackerel Yummy Cheesecake Stewed Eggplant and Ginger