With the coming of Lent, it’s time to eat all kinds of bunyols [fritters]: bunyols de l’Empordà, bunyols de vent and fritters with custard or chocolate fillings as well.

And for those who prefer a salty taste, we suggest trying bunyols de bacallà [salt cod fritters].

As tradition dictates, one of our classic Lent dishes is bacallà [cod]! Combine both traditional dishes with this recipe:

BUNYOLS DE BACALLÀ / Salt cod fritters

Ingredients (serves 4)

  • 250 gr of salt cod (desalted and cut in several pieces)
  • 2 cloves of garlic
  • 3 tbsp of paisley, minced
  • 75 gr of olive oil
  • 185 gr of water
  • 125 gr of flour
  • 2-5 eggs

Elaboration

Warm the olive oil on low heat and let the garlic cook in it until olden, then sauté the cod and transfer in a pot with water.

Bring to boil, remove from the heat and stir in the flour. Work the mixture over low heat for 3 minutes. Then remove from the heat and place in a mixing bowl. Stir in the eggs 1 at a time, slowly beat in the mixture to form a batter. Mix the parsley in and reserve.

Fill a deep pan with olive oil and heat the oil to 150ºC.

Form balls from the mixture, then fry in batches until deep golden-brown.

Drain on paper towels before serving.