Smyrna Style Cod Fritters
This is one of the most classic ways to prepare salt cod in the Greek kitchen.
-
1
pound
salt cod fillets
desalted*
-
1 ½
cups
chopped fresh flat-leaf parsley
-
1
large onion
chopped
-
1
large egg
lightly beaten
-
¾ -1
cup
all-purpose flour
-
1
tsp
baking soda
-
Salt and freshly ground black pepper
preferably
-
Olive oil or vegetable oil for frying
-
Skordalia as an accompaniment
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Once the cod is desalted, blanch it in boiling water for about 3 minutes. Remove, cool, and shred.
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In a mixing bowl together stir together the parsley, onion and egg. Add ¾ cup flour and baking soda and stir. Mix in the cod. Season to taste with salt and pepper. The mixture will look like a chunky batter.
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Heat about 3 inches / 7 ½ cm of oil in a heavy saucepan until just below the smoking point. Take a tablespoon at a time of the croquettes and fry until golden and crisp. Remove and drain on paper towels. Repeat until all the batter is used up. Serve hot with skordalia.