| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables, Eggs |
|
Essnce06 |
15 |
servings |
INGREDIENTS
|
|
=== FRITTERS === |
| 1 |
c |
Salt cod |
|
|
Milk; as required |
|
|
Vegetable oil; for deep-frying |
| 1 |
lg |
Baked potato |
| 1 |
|
Egg |
| 1 |
tb |
Chopped parsley |
| 2 |
tb |
Minced onion |
| 1/2 |
tb |
Minced garlic |
| 1/2 |
tb |
Baking powder |
| 1 |
c |
Flour; maybe less |
| 1/2 |
tb |
Salt |
| 1/4 |
tb |
Freshly-ground white pepper |
|
|
=== PARSLEY SAUCE === |
| 1 |
tb |
Minced shallots |
| 1 |
tb |
Minced garlic |
| 3/4 |
c |
Finely-chopped parsley |
| 1 |
tb |
Capers; chopped, with juice |
|
|
Olive oil |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
INSTRUCTIONS
Make fritters: Three days ahead, cover salt cod with milk and soak,
refrigerated, changing milk several times. Rinse cod under cold running
water and flake. Slowly heat oil in a deep-fryer to 360 degrees while you
prepare batter. Scrape out insides of baked potato into a mixing bowl and
add salt cod, egg, parsley, onion, garlic, and baking powder. Mix it up and
season with salt and pepper. Add enough flour to stiffen batter; it should
be able to drop from spoon into hot grease. Test a few times before making
many fritters at a time. Drop batter by spoonfuls into deep-fryer. With a
long handled utensil, move them around as they fry. Drain on paper towels
and serve with parsley sauce. Make parsley sauce: In a small bowl combine
all ingredients, taste and adjust seasonings. This recipe yields about 15
fritters.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-088 broadcast 12-27-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
02-15-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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