- 250 g of salt cod.
- 1 bouquet garni (thyme, bay leaf).
- 4 spring onions (scallions or chives).
- 1 onion.
- 2 sprigs of parsley.
- 1 frying oil.
- 150 g flour.
- 10 cl cooled boiled milk or milk 5 cl + 5 ml water.
- 2 eggs.
- chilli powder (a pinch).
- 1/2 teaspoon baking powder.
PrÃ © paration of the recipe:
PrÃ © paration cod.
Desalination cod in a large quantity © water, change water very often during 4 hours minimum.
Bake cod broth with bouquet garni about 20 min.
Cumer Ã ‰, Ã © drip, remove arÃªtes and Ã © mietter a plate cod still lukewarm (easier than doing it when cold). .
PrÃ © paration of the dough.
Make a well with the flour, place the salt, pepper, baking powder and allspice.
Incorporate at the eggs, then milk by working the dough with the fingers to obtain a PRA © homogÃ¨ne preparation, a little soft.
Ã ‰ mincer very small onion, chives, parsley and add them at the dough.
Cover with a cloth and wait 1 hour the dough swells you a little. .
Finishing and cooking.
Stir gently cod at the dough.
Prev© lifting the dough by spoonful © e Ã © coffee and dive into the boiling oil.
Back when cooking, like a donut, remove when the fritters are well gilded © s.
DÃ © lay on paper towels, continue opÃ © Ã © ration until exhaustion of the dough.
Serve either the APA or as ritif © e © entry (the s © fritters accompanied by a green salad and crudità © s) .
Notes: Serve with a sauce or mayonnaise rougaille in which we will préssé few drops of green lemons.