- For the fritters
- 500 grams predominantly waxy potatoes and stockfish (dried white fish)
- Salt and Parsley (for garnish)
- 1 Onion
- 3-4 Garlic clove
- 1 tablespoon Olive oil
- 1 teaspoon Pastry flour
- 100 milliliters Milk
- 1 Egg yolk
- For frying
- 250 milliliters Olive oil (for frying)
For the fritters: Soak the salt cod in cold water for 24 hours. Scrub the potatoes thoroughly and cook in salted water for 20-25 minutes. Drain, let cool and then peel and press through a potato ricer.
Peel the onion and garlic and finely chop. Heat the olive oil and sweat the onion and garlic until soft. Sprinkle with flour and cook briefly. Stir in the milk and bring to a boil. Stir in the egg yolk and then mix into the potatoes.
Rinse the salt cold under cold water and remove any skin and bones. Pick into pieces then press through a food mill. Add to the potatoes and season with salt and pepper. Knead into a smooth, pliable dough.
Shape into oblong croquettes. Heat the frying oil in a deep pan. Working in batches, deep-fry the croquettes until golden brown. Drain on paper towels then serve garnished with parsley.