1.5 kg of cod roe cut into regular pieces
1/4 teaspoon of salt
1 x 120g cup of wheat flour
5 tablespoons of orange juice
1/3 x 80ml cup of orange juice
1 teaspoon of active dry yeast
1 teaspoon of ground cinnamon
3 cups of oil (720ml) for frying
1 tablespoon of ground cinnamon mixed with 1 1/2 tablespoons of orange zest (for dusting)
1.5 kg of cod roe cut into regular pieces
1/4 teaspoon of salt
1 x 120g cup of wheat flour
5 tablespoons of orange juice
1/3 x 80ml cup of orange juice
1 teaspoon of active dry yeast
1 teaspoon of ground cinnamon
3 cups of oil (720ml) for frying
1 tablespoon of ground cinnamon mixed with 1 1/2 tablespoons of orange zest (for dusting)
In a large pot, combine the cod roe, cover it with 6 cups of water (1.4 liters), add salt and cook on high heat, stirring occasionally, until it becomes soft (about 30 minutes)
Drain
Place it in a colander over a bowl, cover it, and let it rest for about 24 hours at room temperature
Use your hands or a potato masher to thoroughly mix the cod roe
Place the cod roe mixture on a clean kitchen towel, join the ends forming a bundle, and squeeze out all the liquid
Transfer the cod roe mass to a large bowl, add wheat flour, orange juice, active dry yeast, and ground cinnamon, and mix well with a wooden spoon
In a medium pot, heat the oil over medium heat
Using a tablespoon, remove small portions of the mixture and shape them into rounded balls with your hands
Fry them in batches, turning occasionally, until they're golden brown (about 3 minutes per batch)
Remove with a slotted spoon and let them dry on paper towels
Once cool, place them on a serving dish, dust with the cinnamon-orange zest mixture, and serve immediately
229 calories per serving
Note: If you prefer, when shaping the balls, remove one portion of the cod roe mass with a tablespoon and use another to shape it carefully into an oval-shaped ball.
