Salt Cod Fritters with Apple-Honey Alioli
By Andrea Mercado
Salt Cod is cod that has been dried and preserved with salt. It may be a little difficult to find in regular grocery stores; I found some at McKinnions in Somerville. The search is worth the results! Croquetas de Bacalao, or Salt Cod Fritters, are a tasty tapas dish from Spain. I minimally adapted a recipe I got from Rafael Pereira when I took his Spanish Tapas cooking class at the Cambridge Center for Adult Education. Watch the salt for this dish and season to taste – the additional salt may be overpowering.
Salt Cod Fritters
1/2 lb salt cod
2 tbsp olive oil
3 medium-small potatoes, peeled, cubed, and boiled
2 tbsp parsley, chopped
1 small onion, chopped
1 egg, lightly beaten
salt and pepper to taste
1/4 cup flour
oil for frying
Soak the salt cod (bacalao) over night in cold water, changing the water 3 times. Strain the salt cod and pat dry with paper towels. Chop the cod into small pieces.
Heat the olive oil and saute the onions on medium-low heat until soft. Add the cod, parsley, and salt and pepper and cook for 3-5 minutes. Set aside and cool.
In a bowl, mash the potatoes. Add the cod-onion mixture and mix well. Gradually mix in the egg and flour. Refrigerate for 1 hour.
Heat the oil over medium heat. Drop the potato-cod mixture into the oil and fry until golden brown. Serve immediately with the alioli.
7-8 garlic cloves, peeled
1 egg plus 1 egg yolk
1 tsp salt
juice of half a lemon
1/2 cup applesauce
1 cup olive oil (or a combination of vegetable and olive oil)
1-2 tbsp honey
Place the garlic cloves in an oven proof dish and cover with olive oil. Roast at 450 degrees until soft. Transfer to a large bowl and add the egg, yolk, salt, lemon juice, and applesauce. Mix until well incorporated. Using a hand mixer or blender, slowly add the oil and continue beating until it takes the consistency of mayonnaise. Stir in the honey to taste.