Are you craving a taste of Spain? Then look no further! This Buñuelos De Bacalao recipe will transport your taste buds straight to the sunny shores of the Mediterranean. These crispy, golden fritters, bursting with the delicate flavor of salt cod, are surprisingly easy to make and perfect for a quick and delicious dinner, a delightful appetizer, or a sophisticated tapas spread. Whether you're a seasoned home cook or just starting your culinary journey, this recipe is guaranteed to impress. Get ready to experience the joy of homemade cooking with this simple yet elegant dish!
Ingredients:
- 1 pound salt cod, soaked and desalted (see tips below)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1/4 teaspoon cayenne pepper (optional, for a little heat)
- 1/2 cup milk
- 1 large egg, lightly beaten
- Vegetable oil, for frying
- Salt and freshly ground black pepper, to taste
- Lemon wedges, for serving (optional)
- Parsley, chopped, for garnish (optional)
Instructions:
Preparing the Cod:
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Desalting the Cod: This is crucial. Soak the salt cod in cold water for at least 24 hours, changing the water several times. The cod should be completely desalted before use; otherwise, your buñuelos will be too salty. You can also speed up the desalting process by using multiple changes of water over 8 hours.
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Once desalted, gently flake the cod into small pieces, removing any bones.
Making the Buñuelos:
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In a large bowl, combine the desalted cod, onion, and garlic. Mix well.
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In a separate bowl, whisk together the flour, cornstarch, baking powder, cayenne pepper (if using), salt, and pepper.
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Gradually add the milk and egg to the dry ingredients, whisking until a smooth batter forms. The batter should be thick but pourable.
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Gently fold the cod mixture into the batter until everything is well combined.
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Heat about 2 inches of vegetable oil in a large, heavy-bottomed skillet or deep fryer to 350°F (175°C).
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Carefully drop spoonfuls of the batter into the hot oil, making sure not to overcrowd the pan. Fry for about 2-3 minutes per side, or until the buñuelos are golden brown and crispy.
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Remove the buñuelos from the oil and place them on a paper towel-lined plate to drain excess oil.
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Serve immediately, garnished with lemon wedges and parsley, if desired.
Tips for Success:
- Don't overmix the batter: Overmixing can result in tough buñuelos. Gently fold the ingredients together until just combined.
- Adjust the seasoning: Taste the batter before frying and adjust the salt and pepper as needed.
- Monitor the oil temperature: Maintain a consistent oil temperature for even cooking and crispy results. If the oil is too hot, the buñuelos will burn on the outside before cooking through. If it's too cool, they will be greasy.
- Use a good quality cod: The flavor of the cod will greatly affect the final taste of the buñuelos.
Variations:
- Spice it up: Add a pinch of paprika or a dash of your favorite hot sauce to the batter for extra flavor.
- Add herbs: Incorporate fresh herbs like parsley, chives, or dill into the batter for a fresh twist.
- Make it cheesy: Stir in some grated Manchego or Parmesan cheese for a richer, more decadent flavor.
Nutritional Information (per serving, approximate):
- Calories: Around 250-300
- Protein: Around 15-20g
- Fat: Around 15-20g
- Carbohydrates: Around 15-20g
Enjoy your delicious homemade Buñuelos De Bacalao! This easy recipe is perfect for a quick weeknight dinner, a fun weekend project, or impressing guests with a taste of authentic Spanish cuisine. Remember to share your culinary creations and tag us! Happy cooking!