Christmas is just around the corner and there’s nothing like recreating codfish recipes, that great ingredient of this time of the year (at least in most Portuguese homes)!
And that’s exactly what I did with these Codfish Fritters — a more creative and different way for all of us to eat codfish this Christmas.
I’ll admit that I’m a bit of a fool for codfish. I love every dish with codfish, were we not the country that cooks codfish in 365 different ways!
And the best of all is that all those ways to cook codfish are great. From “bacalhau à brás”, “bacalhau com broa”, to “zé do pipo”, in the oven. Well… just wonderful recipes! A little taste of home!
For some time now I wanted to make a kind of codfish fritters, but slightly different. Lighter, healthier, and easier.
So, I did it! I cooked these tasty codfish fritters, which are perfect for snacking around or for making a Christmas meal. Especially for those more sensitive and who don’t like codfish that much, this recipe is a must.
I was inspired by some vegetable frittatas, but I decided to do them my way, to my taste, and with a touch of codfish.
Here’s the thing, I am always thinking about new things and creating tasty recipes!
Well, they taste good to me, amazingly good! Ahah I hope that you’ll enjoy them as much as I do.
But nothing like giving this recipe a shot and trying it out, to see if you’re as big a fan as I am!
Check another recipe with codfish in 4-Hands Healthy Bacalhau à Brás Recipe.
Let’s start?
CODFISH FRITTERS RECIPE (approx. 15 servings):
INGREDIENTS:
- 1 package shredded codfish (or fresh codfish tore apart)
- 1 onion
- 1/2 leek
- 1 grated white potato
- 1 carrot
- 1 zucchini
- 4 eggs
- 4 tablespoons of flour
- Olive oil to taste
- Salt to taste
- Pepper to taste
- Paprika to taste
- Nutmeg to taste
- 1 handful of coriander
METHOD OF PREPARATION:
- Start by taking the codfish from the freezer, so that it thaws. To quicken this process, you can immerse the package in a container with water, ensuring that the package is completely submerged. You can also take the codfish out a few hours earlier or even on the previous days if you prefer.
- As the codfish is thawing, cut the onion into stripes. Set it aside in a bowl.
- Slice the leek into rounds and put it in the same bowl as the onions. To wash the leek, the easier way is to slice it first and then put it on a colander (like a pasta colander) and wash it with plenty of water. This way you’ll be able to remove all the dirt that is on the inside of the leek.
- Grate the white potato, the carrot, and the zucchini and add them to the bowl of onions and leek.
- Mix all the vegetables and season them with salt and pepper.
- Take the shredded cod package from the water and shred the codfish (it is easier with two hands) into even smaller pieces.
- After shredding it well, place the codfish in the bowl with of vegetables and mix it well.
- Add the paprika and nutmeg and once again mix it well, so that all seasonings are evenly spread throughout the mixture.
- Break the eggs into the bowl and add the olive oil.
- Fold it well, until the eggs are completely integrated and the mixture has a sticky consistency.
- Add the flour, so that the mixture gains consistency, and mix again.
- Sprinkle the mixture with coriander and mix it again.
- Once all ingredients are well mixed, place a frying pan over medium heat.
- Make small balls with the codfish dough. You can make this process with your hands or with the help of two spoons.
- Place the balls in the fryer and flatten them with a spoon, so that they resemble a burger patty. I was able to fit 4 fritters in the pan at once.
- Cook the cod fritters for 2 to 3 minutes on each side or until they are cooked through and look golden brown.
- Serve while still warm.
Suggestion: Accompany this meal with a nice red wine. I recommend the Vinho Dory Reserva from Adega Mãe.
Serve them with a salad or rice. You can also make carrot rice, which is great with these codfish fritters.
You can also make garlic mayonnaise to go with it or just put some yogurt on top as I did.
Add whatever seasonings you prefer, I used these spices because I enjoy this combination, but feel free to use whatever you like best.
Add/modify this recipe depending on the vegetable you appreciate the most.
