Salt Cod Fritters

• Seafood

  • 8 oz Cod, salted

• Produce

  • 1 Onion, small
  • 12 oz Russet potatoes

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 tsp Tuscan seasoning

• Oils & Vinegars

  • 1 Vegetable oil

Found on recipesfoodandcooking.com

Description

Ingredients

• 8 ounces salted cod
• 12 ounces russet potatoes, unpeeled
• 1 small onion, very finely chopped
• 2 eggs
• 1 teaspoon Tuscan Seasoning (mix of basil, oregano, aleppo peppers, garlic, thyme, fennel, black peppers and anise seed)
• Vegetable oil, for frying

Directions

• Place the salt cod in a bowl and cover with cold water. Refrigerate. Change water 4 times over a 12 hour period. Cook cod for 20 minutes in boiling water. Drain well. Flake right away.
• Boil the potatoes with the skins on until tender. Remove skins as soon as you can handle the potatoes. Run the potatoes thru a ricer or mash well in a large bowl.
• Add the cod, diced onion to the bowl.
• Break the eggs into another bowl and scramble well. Add the eggs to the potato mixture with the Tuscan Seasoning. Mix well.
• Use a large spoon and get some of the potato mixture. Shape into a long oval shape.
• Preheat the oil in a large pan to 370 degrees. Add the fritters to the pan, but do not crowd. I did mine in 3 batches. Drain on a paper towel. Serve while hot.