PURPOSE FOR THE FILLING
150g of cod
2 tablespoons of olive oil
1/2 medium onion (50g), finely chopped
2 cloves of garlic, mashed
1 teaspoon of salt or to taste
3 medium-sized potatoes (300g), cooked and cut into small pieces
1 hard-boiled egg, cut into small pieces
Chopped fresh parsley, to taste
PURPOSE FOR THE DOUGH
1 1/2 cups of all-purpose flour (180g)
1 teaspoon of active dry yeast
1 pinch of salt
2 tablespoons of olive oil
1/2 cup of milk (120ml)
1 egg yolk (for brushing)
PURPOSE FOR THE FILLING
150g of cod
2 tablespoons of olive oil
1/2 medium onion (50g), finely chopped
2 cloves of garlic, mashed
1 teaspoon of salt or to taste
3 medium-sized potatoes (300g), cooked and cut into small pieces
1 hard-boiled egg, cut into small pieces
Chopped fresh parsley, to taste
PURPOSE FOR THE DOUGH
1 1/2 cups of all-purpose flour (180g)
1 teaspoon of active dry yeast
1 pinch of salt
2 tablespoons of olive oil
1/2 cup of milk (120ml)
1 egg yolk (for brushing)
PREPARE THE FILLING: Cut the cod into small pieces and soak it in cold water overnight
In the morning, change the water and, in a large saucepan, bring it to a boil over high heat
When the water comes to a boil, reduce the heat and cook for 5 minutes
Drain and test for saltiness
If still too salty, cook for another few minutes in hot water until tender
Drain again, let cool, and then flake out the bones. Reserve
In a medium saucepan, sauté the olive oil, onion, garlic, and salt over medium heat until the onion is translucent
Add the cod and cook for 1 or 2 minutes
Add the potato, egg, and parsley, mix well, and then extinguish the flame. Reserve
MAKE THE DOUGH: In a large mixing bowl, combine the flour, yeast, salt, and olive oil
Pour in the milk gradually, stirring with a fork until the mixture is smooth
Knead well with your hands until you get a homogeneous mixture
Preheat the oven to 180°C (medium)
Grease a large baking sheet with olive oil. Reserve
Divide the dough into two parts
On a clean, floured surface, roll out each portion of dough into thin sheets with an oval shape
Place half the filling in the center of one piece of dough, fold one edge over the filling, and then the other edge
Repeat the process with the remaining dough
Place the fritters on the prepared baking sheet, brush with egg yolk, and bake at 180°C (medium) for about 25 minutes, or until golden brown
Serve warm or cold, cut into slices
Calorie count: 177 per slice
