Cod and Squash Fritters

Make ahead: In a bowl, place the cod and cover with cold water

Leave it in the marinade for at least 12 hours, changing the water several times

Drain the cod and rinse under cold running water

In a pan, place the cod and add enough water to cover it

Bring to a boil, then reduce heat and simmer, covered, for about 20 minutes or until the fish is tender

Strain well

Using a small knife, remove and discard the skin and bones and shred

Set aside

In a pan, place the squash and cover with water seasoned with a little salt

Cover and bring to a boil

Simmer for about 20 minutes or until the squash is tender

Strain in a fine-mesh sieve into a bowl, pressing on the solids to extract as much liquid as possible

Return the squash cubes to the pan

Bring to a simmer over low heat, tilting the pan from side to side to allow the excess moisture to evaporate, for about 10-15 seconds or until the squash is dry and slightly caramelized

Mash the squash in a bowl with a spatula until it's smooth

Add the butter, cod, and a little black pepper, mashing well with a large spoon until the mixture is creamy

Check the seasoning and add salt if needed

The mixture should have a relatively firm consistency

If too thin, add small amounts of all-purpose flour, mixing well

Dust your palms with wheat flour and shape into balls using about 1 tablespoon of dough per ball

Place on a baking sheet

In a skillet, heat the oil over medium heat

Fry the fritters in batches, 5-6 at a time, for about 3-4 minutes, flipping them with a spatula

Regulate the heat to ensure they cook evenly and drain on paper towels

Serve hot, yielding about 20 fritters.