Bolitas De Bacalao Y Papa (codfish And Potato Puffs)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs, Vegetables, Grains | Lao | Archived, Cuba, Fish, Update | 25 | Servings |
INGREDIENTS
| 1 | lb | Dried salt cod |
| 4 | All-purpose potatoes | |
| peeled and cubed | ||
| 2 | Cloves garlic, crushed | |
| 1 | T | Salted butter, softened |
| Salt to taste | ||
| Generous grindings of black | ||
| pepper | ||
| 2 | Eggs, lightly beaten | |
| 2 | T | Minced fresh parsley |
| 1 | c | Cracker meal or very fine |
| bread crumbs | ||
| Peanut or vegetable oil for | ||
| frying | ||
| Fresh lime juice to taste | ||
| 1 | Drain the fish, place it in | |
| a small saucepan cover | ||
| with fresh water |
INSTRUCTIONS
and bring to a boil over medium-high heat. Reduce the heat to low, and simmer 5 minutes. Drain and cool the fish, remove any skin and bones, and flake. 2. In a medium-size saucepan over medium-high heat, cover the potatoes and garlic with salted water, bring to a boil, and cook until tender, 20 to 25 minutes, then drain. 3. Mash the potatoes, using a potato masher or fork, add the flaked fish, butter, salt, pepper, eggs, and parsley, and mix well. Refrigerate the mixture at least 30 minutes. 4. Sprinkle a light layer of cracker meal on a work surface. Taking a generous tablespoonful of the codfish mixture in the palm of your hand, form it into a ball about 1 l/2 inches in diameter, and roll it in the crumbs; repeat with all the codfish mixture, renewing the crumbs when necessary. 5. Preheat the oven to 250 degrees. In a large, heavy-bottomed skillet or deep fryer over medium-high heat, heat 2 to 3 inches of oil to 375 degrees, or until a drop of batter sizzles when it touches the oil, and fry the puffs until golden brown on all sides, turning with a slotted spoon. Do not fry too many at once or the oil temperature will fall and they will be soggy rather than crisp. Place the puffs on a paper- towel-lined platter in the oven until all have been cooked, and serve hot, sprinkled with lime juice. Makes 25 to 50 puffs Mary Urrutia Randelman "Memories of a Cuban Kitchen" (Macmillan, 1992) BOLITAS DE BACALAO Y PAPA Codfish and Potato Puffs File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 81
Calories From Fat: 12
Total Fat: 1.3g
Cholesterol: 43mg
Sodium: 1293.4mg
Potassium: 280.1mg
Carbohydrates: 4g
Fiber: <1g
Sugar: <1g
Protein: 12.4g