Empty My Fridge
Puerto Rican Bacalaitos
Ingredients
- Salt cod1 lb
- Flour1 ½ cups
- Baking powder1 tsp
- Cilantro · chopped¼ cups
- Onion · minced1
- Sofrito2 tbsp
- Sazón1 packet
- Garlic powder1 tsp
- Oregano · dried½ tsp
- Vegetable oilas needed
Instructions
- Soak the salt cod in water in a covered container in the fridge overnight, or for up to 2 days.
- Drain the cod, then simmer it in water in a medium pot over medium heat for 15 minutes. Drain, let it cool completely, then roughly chop into bite-sized pieces.
- Whisk the flour, baking powder and water until smooth, to the consistency of thick pancake batter. If too thick, whisk in more water 1 tablespoon at a time.
- Stir the cilantro, onion, sofrito, Sazón, garlic powder, oregano and chopped cod into the batter until evenly mixed.
- Pour vegetable oil into a large, deep skillet to a depth of ½ inch and heat over medium to 350°F (180°C).
- Scoop a heaping ⅓ cup of batter, lower it into the oil and gently spread it out. Fry 1 to 2 fritters at a time, without crowding, for 3 minutes per side, until deep golden brown and crispy.
- Drain the fritters on a paper towel-lined plate or wire rack. Repeat with the remaining batter.
Summarized from Tasty's video. Watch it for the details.
More recipes with
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.