Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
- 1 lb soaked salt cod
- 3 eggs
- 2 T finely chopped pine nuts
- 4 T finely chopped mint leaves
- 3 chopped garlic cloves
- 1 finely chopped shallot
- 1/2 cup fine bread crumbs
- 1 cup Panko or coarse bread crumbs
- 1 cup flour for dredging
- Salt and pepper
- Oil for deep-frying
Make sure the salt cod has been soaked for 2-3 days in milk or water, changing the liquid every day.
Bring a pot of water to a boil, then add the salt cod and simmer it for 10 minutes. Remove and let cool enough to handle, then chop it coarsely against the flake of the meat. You want to shorten the meat fibers.
Buzz the salt cod in a food processor for a minute or two, then add 1 egg and buzz it again for a minute or so. Add half of the mint, garlic, shallot and all of the pine nuts and buzz for another minute.
Transfer the mixture to a large bowl and add the remaining shallot, garlic and mint, taste for salt and add some if needed, and mix well. Add the 1/2 cup of fine bread crumbs and mix until the fish mix becomes doughy.
Beat the remaining two eggs.
Roll the mixture into balls. You can go as large as golf balls or as small as marbles; your choice. I like larger fritters.
Roll the fritters in flour, then into the beaten eggs, then into the Panko breadcrumbs; Panko are Japanese bread crumbs that are extra crunchy. They are available at most supermarkets or online. If you don't have access to them, just use regular breadcrumbs.
Put the fritters on a plate and into the fridge for 30 minutes or so to firm them up.
Heat oil in a deep-fryer or large, heavy pot to 370 degrees. Fry the fritters until golden brown, about 3-4 minutes. Drain on a rack and serve.
These are also pretty good at room temperature as a snack the next day.