🧂 Ingredients
- 1 lb Salt Cod (Bacalao)(desalted and flaked)
- 2 cups Malanga(grated)
- 1 cup All-Purpose Flour
- 1 large Egg
- 1/2 medium Green Bell Pepper(finely chopped)
- 1/4 cup Red Onion(finely chopped)
- 2 cloves Garlic(minced)
- 2 tbsp Cilantro(chopped)
- 1 tsp Cumin
- 1 tsp Adobo Seasoning
- 1 tsp Baking Powder
- for frying Vegetable Oil
- to taste Salt
- to taste Black Pepper
👨🍳 Instructions
- 1
Ensure the salt cod is thoroughly desalted by soaking it in cold water for at least 24-48 hours, changing the water several times. Drain, rinse, and flake the cod into small pieces.
- 2
In a large bowl, combine the flaked salt cod, grated malanga, all-purpose flour, egg, chopped green bell pepper, red onion, minced garlic, chopped cilantro, cumin, adobo seasoning, and baking powder.
- 3
Mix all ingredients well until a cohesive batter forms. The batter should be thick enough to hold its shape. Season with salt and pepper to taste, keeping in mind the saltiness of the cod.
- 4
Heat about 1-2 inches of vegetable oil in a deep skillet or pot over medium-high heat until it reaches about 350°F (175°C).
- 5
Carefully drop spoonfuls of the batter into the hot oil, being careful not to overcrowd the pan. Fry for about 3-4 minutes per side, or until golden brown and crispy.
- 6
Remove the bacalaitos from the oil with a slotted spoon and place them on a wire rack or paper towel-lined plate to drain excess oil.
- 7
Serve hot as an appetizer or snack, optionally with a dipping sauce like mojo or a spicy aioli.
💡 Pro Tips
- ✓Properly desalting the cod is crucial for the flavor of the bacalaitos.
- ✓Malanga provides a unique starchy texture; if unavailable, a mix of potato and taro can be a substitute.
- ✓Ensure the oil is at the correct temperature for crispy, not greasy, fritters.
🔄 Variations
- Add a pinch of cayenne pepper or finely chopped jalapeño for a spicy kick.
- Incorporate a tablespoon of cornmeal for extra crispiness.