Yield: 4 Servings

Measure Ingredient
1 pounds Dried salt codfish (bacalao)
3 eaches Scallions, chopped
1 medium Green pepper, chopped
1 small Red onion, chopped
2 eaches Eggs
2 cups Flour
2 teaspoons Baking powder
1 teaspoon Black pepper
1 each Packet Sazon con culantro y achiote
\N \N Corn oil for frying

PREPARE CODFISH: Soak in cold water overnight. Drain; rinse with cold water several times. Cover with cold water in saucepan, bring to boil & continue boiling 10 mins. Cool; remove skin, &bones. Reserve 1 C liquid. BATTER: Puree vegetables in processor; set aside. Process eggs & codfish together. Combine the two mixtures. In a large bowl, combine remaining ingredients; mix in vegetable-egg mixture. If necessary, use the reserved codfish liquid to moisten. Heat oil. Drop mixture by spoonfuls; fry to golden brown. Drain on papertowels.

Makes approx 25 fritters.Subj: Tembleque begins to boil. Cover, simmer 30 mins. Serves 4Subj: Bacalaitos

Similar recipes