Portuguese donuts with salted cod
6 servings
30 minutes
Portuguese fritters with salted cod are the true taste of traditional Portuguese cuisine. Their history dates back to when fishermen dried cod to preserve it for long journeys. In this recipe, tender potato dough combines with aromatic cod, garlic, and fresh parsley, creating a harmony of flavors. The fritters are fried until golden brown, becoming crispy on the outside and soft on the inside. They are perfect for a cozy dinner or friendly gatherings, especially when served with tomato sauce. This dish delights with its simplicity while being rich in flavor, allowing one to feel the soul of Portuguese gastronomy.
1
Place the cod in a bowl, cover with water, and leave for 4 hours. Change the water at least once, remembering to remove the salt from the bottom of the bowl. Then drain the water and pat the fish dry.
- Salted cod fillet: 675 g
2
Then place the cod and washed, unpeeled potatoes in a large pot, fill with water to the top, bring to a boil, then reduce the heat and cook for another 30 minutes until the potatoes are soft. Drain the water.
- Salted cod fillet: 675 g
- Potato: 1.5 kg
3
Peel the potatoes and mash them like for puree. If you find skin or bones in the cod, remove them, crumble the cod, and add it to the potatoes, mixing well. Add finely chopped garlic and parsley. Then add two egg yolks one at a time, mixing well.
- Potato: 1.5 kg
- Salted cod fillet: 675 g
- Garlic: 1 clove
- Parsley: 1 bunch
4
Heat vegetable oil in a deep pan to 180 degrees. Use a spoon to scoop the potato mixture and drop several pieces into the hot oil at once, ensuring they are not crowded in the pot, and cook until the crust becomes golden and crispy.
- Vegetable oil: 300 ml
5
Use a slotted spoon to remove the cooked puffs and place them in a deep heated pot (preferably with thick walls, like a Dutch oven) to keep warm until all croquettes are ready. Serve hot. Can be accompanied with tomato sauce.