Bolitas de bacalao y papa (codfish & potato

25 Servings

Ingredients

Quantity	Measure	Ingredient
1	pounds	Dried salt cod
4	mediums	All-purpose potatoes, peeled and cubed
2	eaches	Cloves garlic, crushed
1	tablespoon	Salted butter, softened
		Salt to taste
		Generous grindings of black pepper
2	larges	Eggs, lightly beaten
2	tablespoons	Minced fresh parsley
1	cup	Cracker meal or very fine bread crumbs
		Peanut or vegetable oil for frying
		Fresh lime juice to taste
1	each	Drain the fish, place it in a small saucepan, cover with fresh water,

Directions

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