| 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 | Baked potato | |
| 1 | Egg | |
| 1 | T | Chopped parsley |
| 2 | T | Minced onion |
| 1/2 | T | Minced garlic |
| 1/2 | T | Baking powder |
| 1 | c | Flour, maybe less |
| 1/2 | T | Salt |
| 1/4 | T | Freshly-ground white pepper |
| === PARSLEY SAUCE === | ||
| 1 | T | Minced shallots |
| 1 | T | Minced garlic |
| 3/4 | c | Finely-chopped parsley |
| 1 | T | 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 - [email protected] 02-15-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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