I don’t have a lot to say about this recipe other than the fact that it is really easy to make and really super delicious. Okay, I lied, I do have a couple things to say about it. This is another recipe I’m testing from this book which I’m currently reviewing. This is the Middle Eastern version of a recipe that is universal nearly the world around. There are versions of salt cod-potato fritters in all of the Mediterranean countries, Central and South American, and much of the Caribbean. Yup, it’s that good. Being the Middle Eastern version, I ate this with cucumber-yogurt sauce and spicy red pepper puree, but any of your favorite dip would work. But to be honest, they are delicious as is or just with the squeeze of a lemon or lime.
1 pound salt cod
1 pound cold unseasoned mashed potatoes
1 small bunch flat leaf parsley, coarsely chopped
1 small bunch fresh dill, coarsely chopped
4 cloves garlic, minced
2 jalapeno peppers, finely diced
1 red bell pepper, fine diced
½ small onion, fine diced
1 teaspoon turmeric
½ teaspoon sea salt
½ teaspoon ground black pepper
1 teaspoon baking powder
½ cup all-purpose flower, plus extra for dusting
vegetable oil for pan-frying
Soak the cod in plenty of cold water for 4-6 hours—changing the water a couple times—to remove the saltiness. Dice the cod, and then shred it with your fingers, then place it into a bowl with the potatoes. Mix the potatoes and cod together, then add the remaining ingredients and mix together until thoroughly combined. Scoop small amounts of the mix onto a sheet-pan that has been lightly floured, and shape them into small patties. Heat about ¼-inch of vegetable oil in a large skillet over medium-high heat. Cook the patties for a few minutes on each side—in batches, if necessary—or until golden brown and cooked through. Transfer the fritters to absorbent paper and serve while hot.