| 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 - jpmd44a@prodigy.com 02-15-1997 Recipe by: Emeril
Lagasse Converted by MM_Buster v2.0l.
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