Pataniscas de Batata

Golden fritters with a crispy crust and a soft heart of potato and shredded cod. The scent of fried parsley and garlic promises a rustic, straightforward meal.

• Prep time: 25 min
• Cook time: 35 min
• Difficulty: Medium
• Calories: 594
• Protein: 73 g
• Carbs: 44 g
• Fat: 11 g

Ingredients

• 400 g Salted cod ( desalted and shredded )
• 500 g Potato ( peeled )
• 3 piece Egg ( beaten )
• 100 g Wheat flour ( sifted )
• 1 piece Onion ( finely chopped )
• 2 piece Garlic ( pressed )
• 3 tbsp Parsley ( chopped )
• 500 ml Peanut oil ( for frying )
• 1 tsp Black pepper ground ( to taste )

Instructions

1. Cooking the bases

   Place peeled potatoes and desalted cod in a pot of cold water. Bring to a boil. When a knife slides into the potato like butter, about 20 minutes, drain everything.

2. Preparing the filling

   Mash the potatoes with a fork to keep some texture. Shred the cod by hand, carefully removing bones and skin. Chop the onion, garlic, and flat-leaf parsley.

3. Binding the batter

   In a mixing bowl, combine cod, potatoes, onion, garlic, and parsley. Add beaten eggs and flour. The mixture should be thick and coat the back of a spoon. Season generously with pepper.

4. Frying the fritters

   Heat oil in a pan. Drop small mounds of batter. Flatten slightly. When the edges are dark brown and crispy, flip. The fritters should be golden brown on both sides.

Chef's tips

• Do not use a blender for the potatoes; you want texture, not a sticky paste.
• The oil must be very hot before adding the batter, otherwise the fritter will soak up the fat and become heavy.

Storage

Keeps for 2 days in the refrigerator. To reheat, use a dry pan or a hot oven to restore the crispiness.