300g of salted cod, soaked for 24 hours
2 tablespoons of finely chopped onion
2 tablespoons of chopped parsley
2 beaten eggs
2/3 cup of all-purpose flour
1 tablespoon of active dry yeast
1/2 cup of milk
To taste: Salt
Frying oil
For the black bean salad:
4 cups cooked black beans
2 tomatoes, seeded and diced
1 medium onion, finely chopped
1/4 cup of chopped parsley
1/4 cup of vinegar
1/2 cup of olive oil
To taste: Salt
300g of salted cod, soaked for 24 hours
2 tablespoons of finely chopped onion
2 tablespoons of chopped parsley
2 beaten eggs
2/3 cup of all-purpose flour
1 tablespoon of active dry yeast
1/2 cup of milk
To taste: Salt
Frying oil
For the black bean salad:
4 cups cooked black beans
2 tomatoes, seeded and diced
1 medium onion, finely chopped
1/4 cup of chopped parsley
1/4 cup of vinegar
1/2 cup of olive oil
To taste: Salt
Cook the salted cod for 5 minutes in boiling water
Drain and flake the cod, removing the skin and bones
Mix with the onion and parsley
In a bowl, mix together the egg, flour, and yeast
Gradually add the milk, stirring constantly
Add the cod and season to taste
Heat about 3cm of oil in a pan and fry spoonfuls of the mixture until golden brown on both sides (when adding hot oil, dip the spoon slightly so as not to spread the mixture)
Drain on paper towels
Mix all the salad ingredients together and serve with the fritters
Serve 8 portions
406 calories per serving.
