Salt cod fritters with tzatziki

Salt cod fritters with tzatziki

Bacaláro krokétes kai tzatzíki

By
From
Lyndey and Blair's Taste of Greece
Serves
4
Photographer
Chris Chen

Salt cod is popular everywhere in the Mediterranean where salting is a time-honoured method for preserving fish. In Greece salt cod is even used for fish and chips, but I prefer to use it in fritters. Be sure to start your preparation for this the day before you want to eat it.

Ingredients

Quantity Ingredient
1kg dried salt cod
2 cups milk
600g potatoes
4 garlic cloves, finely chopped
1 cup flat-leaf parsley, chopped
1/2 cup mint leaves, chopped
3/4 cup dill, chopped
6 green onions, finely sliced, including the green sections
2 eggs, lightly beaten
1 cup extra-virgin olive oil
plain flour, for dusting
lemon wedges, to serve
Yoghurt garlic dip, to serve

Method

  1. Prepare the salt cod by standing it in a large bowl of water and leaving it to soak for 24 hours. Change the water two or three times at least.
  2. Drain the cod then cut it into three or more manageable pieces. Place it in a large saucepan, add enough water to just cover, and then add the milk. Place the pan over a low heat and simmer for 20–25 minutes, or until the cod flakes easily when tested with a fork.
  3. Meanwhile, boil the whole potatoes until tender. Cool, then peel and mash well.
  4. Drain the cod and, when cool enough to handle, remove the skin, flaking the fish into a bowl. Take care to remove any bones.
  5. Combine the flaked cod, mashed potato, garlic, parsley, mint, dill, green onions and eggs and season with freshly ground black pepper. Mix well.
  6. Heat the oil in a large frying pan over a medium heat. Form heaped tablespoons of the mixture into small patties, dust the patties with flour and fry for 3–4 minutes on each side, or until golden and cooked through. Drain the fritters on paper towels. Serve immediately, with lemon wedges on the side and a dollop of tzaztiki.
Tags:
Lyndey
Milan
Blair
Taste
Greece
Greek
European
Mediterranean
SBS
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