Bacalaitos
4 Servings
Ingredients
| Quantity | 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 |
| Corn oil for frying | ||
Directions
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