A small appetizer

People :

10

Preparation time :

1h

Difficulty:

Media

Description

Esta publicación está disponible en: Spanish

Ingredients
  • 1 L extra virgin olive oil Arbequina

For the black garlic cream:

  • 30 gr of black garlic
  • Salt
  • Black pepper
  • 5 gr extra virgin olive oil Arbequina

For the fritters:

  • 1 kg agatha potatoes
  • 1 kg of shredded cod
  • 2 cloves garlic
  • 14 g fresh chopped parsley
  • 200 gr of flour
  • 4 eggs
  • 15 gr extra virgin olive oil Arbequina
  • 400 gr of cod
Preparation

For the black garlic cream:

  • Blend all the ingredients in a food processor, strain and reserve in a pastry bag

For the fritters:

  1. Cook the potatoes in their skin and make a smooth puree
  2. Place the crumbled cod in 400 ml of water and cook in a baño maría for 10 min at 65 ° or put the cod and the water in a pan and cook on a very low heat.
  3. Remove the cod from the water and place on absorbent paper, reserve the water.
    Heat the oil in a saucepan at a low temperature, add the flour and stir.
  4. Slowly add the reserved cooking water and stir so that there are no lumps. Remove from the heat.
  5. Whisk the 4 eggs and mix in with the mashed potatoes, then add the flour and water, mix.
  6. Thoroughly mix the ingredients together so it looks like one giant croquette!
    Add the black garlic, shredded cod and chopped parsley.
  7. Work the mixture until it dries or sticks in the hand. Reserve on cling film
    Shape the mixture into balls and place in the hot olive oil (temperature around 180º).
  8. Once done, drain them on absorbent kitchen paper and serve them on the plate with a little garlic puree on each fritter.

Additional information

People :

10

Preparation time :

1h

Difficulty:

Media

Reviews

There are no reviews yet.

Be the first to review “Cod fritters with black garlic”

You may also like…