Margarita’s Tomato Fritters with Cod
Makes 6 to 8 servings
- 1 salt cod fillet, about 1 ½ pounds, desalted*
- 2 red onions, finely chopped
- 10 scallions, trimmed and chopped
- Salt to taste
- 3 pounds / 1 ½ kilos small, firm but not juicy tomatoes, such as grape tomatoes
- 3 small round or oblong zucchini, grated on the coarse side of a (just the outer part, not the inside with seeds)
- 1 cup chopped fresh basil leaves
- 3 tablespoons dried mint
- Black pepper to taste
- 3 to 6 cups of all-purpose flour, as needed
- Corn oil for frying
- Break up the cod into pieces about 2 inches / 5 cm square. Place in a bowl and fill with cold water. Refrigerate, changing the water every few hours, for 24 to 48 hours. Remove and break apart into shreds. Set aside.
- Chop the onions and scallions and place them in a large bowl. Add a scant teaspoon of salt and knead the onion-scallion mixture until soft. Add tomatoes whole.
- Cut the zucchini into quarters, lengthwise. Using a paring knife, remove and discard any seeds. Coarsely chop the zucchini and add it to the onion-scallion-tomato mixture. Add the chopped basil and dried mint. Chop up the shredded cod and add that, too, to the mix. Season to taste with additional salt and pepper.
- Knead the mixture, adding enough flour as you go to form a dense mass that holds its shape on a spoon when scooped up and held upside down.
- Over medium-high heat, heat 2 inches / 5 cm corn oil in a large, deep skillet or wide pot to 350F/176C. Take a teaspoon at a time of the mixture and, using a second teaspoon, slide the mixture into the oil. Do this in batches, filling but not overcrowding the pan. Fry for about 2 minutes, turn and fry on the other side, and remove with a slotted spoon when nice and golden. Drain on paper towels and serve.
Greek Food - Greek Cooking - Greek Recipes by Diane Kochilas //www.dianekochilas.com/