If we say grandmother’s recipe, we already know that we are talking about a homemade recipe, with history and delicious. So we are going to use this recipe to vindicate the grandmothers and their delicious foods that are passed from generation to generation. Welcome to Paulina Cocina! with you: the cod fritters.
I imagine that you are already very anxious to know this recipe (and to eat it, of course), but everything in good time as in life. Because we are also going to tell you where this traditional recipe comes from, how it spread around the world and some curiosities about these fritters.
About the cod fritters
This recipe is ideal for eating fish even if you are not a fan of fish due to the softness of the flavors. Fluffy on the inside and crunchy on the outside, cod fritters are a delight with a fish that can be used for complex preparations or for simple preparations such as cod with tomato.
History and origin
It is believed that the recipe for cod fritters dates back to the 18th century, although its popularity spread in the 19th century, when cod became a more accessible ingredient for the general population. Cod, a fish that can be dried and salted for preservation, was a common food in the diet of sailors, who used to take it on their long voyages at sea. In this way, it became a popular ingredient in the cuisine of coastal towns.
The cod fritters recipe It originated as a way to take advantage of the leftovers of this fish, since cod that had not been consumed in main dishes could be used and turned into a delicious appetizer.
From Spain to the world, the “cod balls” that everyone loves
Cod fritters are a typical gastronomic specialty of Spanish cuisinewhich consists of a ball-shaped fried dough made with desalted cod and other ingredients, such as flour, egg, garlic, parsley, onion and yeast.
Cod fritters are believed to have originated in the Catalonia region of northeastern Spain, although today they are popular throughout Spain and in other Spanish-speaking countries such as Portugal, Mexico and Colombia, where they are sometimes knows them as “cod balls”.
An Easter classic
Cod fritters are especially popular during Lent and Easter, when Catholics observe abstinence from meat and meat products, such as ham and sausage. Cod fritters are usually served as an appetizer or as a main course, accompanied by a sauce, such as aioli or tartar sauce.
4 curiosities about cod fritters
- Although the basic recipe for cod fritters is the same everywhere, there are regional variations in the ratio of ingredients and the seasonings used. For example, in Galicia potatoes are usually added to the dough.
- In some parts of Spain, especially Andalusia, cod fritters are also known as “French toast”which can cause confusion since in other parts of Spain torrijas are a sweet dessert.
- Cod is an excellent source of protein and omega-3 fatty acids, while cod fritters also provide carbohydrates and B vitamins thanks to the flour used in the recipe.
- We already know that gastronomy moves passions and that many recipes have their own commemorative day of celebration. Cod fritters are not far behind and in Spain, the March 16th is National Cod Fritters Day.in honor of this popular and delicious culinary specialty.
Traditional cod fritters recipe
To prepare the cod fritters, first the cod is desalted in water for a while to remove excess salt. This process can take around 24 hours. Once this process is over, we are ready for our recipe.
- Yield: 20 servings
- Preparation time: 1 hour 20 minutes
- 250 gr of desalted cod
- 2 eggs
- 100 gr of wheat flour
- 1 large onion
- 1 clove garlic
- 1/2 cup chopped fresh parsley
- 1/2 teaspoon baking powder
- Salt and pepper to taste
- Olive oil for frying the necessary amount
- 1 lemon cut into quarters to use the juice (optional)
How to make traditional cod fritters
- Crumble the desalted cod and remove all the bones. Meanwhile, peel and finely chop the onion and garlic.
- In a bowl, beat the eggs and add: the wheat flour, the baking powder, the onion, the garlic, the parsley and the shredded cod. Mix everything well until a homogeneous mass is formed.
- Add salt and pepper to taste. Keep in mind that the cod is already salty, so you don’t need to add too much salt. Let the dough rest in the fridge for 30 minutes.
- Heat oil in a large skillet to coat the fritters. Scoop out small portions of the dough with a spoon and form into golf ball-sized balls.
- Fry the fritters in hot oil until golden on the outside and cooked on the inside. Remove the fritters from the oil and place on absorbent paper to remove excess oil.
- Serve hot, accompanied by an aioli sauce or tartar sauce. It can be plated with lemon in quarters to pour the juice over the fritters.