Deep-fried cod balls, reimagined
Rewritten Article:
Savor these delicious, crispy salt-cod fritters, a hit among CHOW.com's Meredith Arthur. Chase down these flavor bombs with Chef Randy Zweiban, formerly of Chicago's Nacional 27, now at Province. Find bacalao at fish markets or high-end stores; it typically comes in a wooden box. Boniato can be found in produce departments of some grocery stores and at most Latin markets. Opt for panko (Japanese breadcrumbs) or regular dry breadcrumbs.
- Servings: Approx. 24 croquettes
- Prep Time: 1 hour 15 mins, plus 24 hours soaking
- Cook Time: 1 hour
Ingredients (16)
- 1/2 lb (227g) dried salt cod (bacalao)
- 1 1/2 cups (355ml) whole milk
- 1 1/2 lbs (680g) tropical sweet potato (boniato)
- 3/4 lb (340g) red-skinned potatoes
- 1/2 cup (80g) finely chopped red onion
- 2 tbsp (30ml) heavy cream
- 2 tbsp (10g) chopped fresh basil
- 2 tbsp (10g) chopped fresh cilantro
- 2 tbsp (10g) chopped fresh Italian parsley
- 1 large egg yolk
- 3/4 tbsp (10g) roasted garlic (see note)
- 1/2 tsp cayenne pepper
- 1 cup (120g) all-purpose flour
- 2 large eggs, beaten
- 1 cup (115g) breadcrumbs
- Vegetable oil for frying
Instructions
- Soak bacalao overnight in the refrigerator, changing the water a few times.
- Discard soaking water. Heat milk in a medium saucepan over medium heat, and poach the fish until very tender (approx. 20-30 minutes). Remove from heat, drain, and let cool.
- Boil boniato and potatoes separately until fork tender; drain and combine in a mixing bowl. Mix in onions, cream, herbs, egg yolk, garlic, cayenne, cooled bacalao, and season well with salt and pepper. Adjust seasoning if necessary.
- Heat oil in a large, heavy-bottomed pot or Dutch oven to 325°F (163°C). Coat each shallow plate with flour, beaten eggs, and breadcrumbs. Form balls or cakes with mixture (approx. 24 croquetas). Dust with flour, dip in beaten eggs, then cover with bread crumbs.
- Deep-fry croquetas until golden brown (approx. 5 minutes) and season with salt. Serve immediately, either warm or cold.
Additional Note:To make roasted garlic, preheat oven to 400°F (204°C). Cut off the top of a garlic head, exposing the cloves, and drizzle with olive oil. Wrap head in foil and roast until cloves are soft, approximately 35 minutes. Cool before squeezing out garlic.
If you're curious about Chef Randy Zweiban's specific recipe or want to explore his culinary expertise further, check out his previous ventures, interviews, or publications.
- The uncategorized tropical sweet potato, known as boniato, can be found in produce departments of some grocery stores and at most Latin markets.
- In the nutrition-focused recipe for salt-cod fritters, also known as croquettes, opt for panko (Japanese breadcrumbs) or regular dry breadcrumbs.
- Bacalao, a type of salted fish used in the recipes, can be found at fish markets or high-end stores.
- The instructions for the croquettes involve coating each croqueta with a series of ingredients: flour, beaten eggs, and breadcrumbs.
