Baked cod fritters recipe

Fritters are one of the most typical Easter recipes. Both sweet and savoury, they are always a perfect option to enjoy with family and friends, whether at Easter parties or throughout the year. Crispy on the outside and fluffy and tender on the inside, they are an ideal option for sharing.

This time we present a recipe for baked cod fritters. It is a great option to do without oil and frying these days, since it never hurts to opt for lighter and healthier options, although equally delicious. These cod fritters are ideal as a tapa in an appetizer, or even as a main dish with some extra accompaniment.  we teach you how to make baked cod fritters in a simple and quick way.

Ingredients to make baked cod fritters:

• 150 grams of shredded cod
• 1 XL egg
• 3 tablespoons of wheat flour
• 1 dessert spoon of chemical yeast
• 2 garlic cloves
• 10 grams of fresh parsley
• 2 tablespoons of water

How to make Baked Cod Fritters:

1. In a container, integrate the egg with the flour and the yeast . Beat well with a whisk until the mixture is frothy. Booking.
2. Finely chop the garlic cloves and parsley and add them to the previous mixture. Stir well with the rods and add the 2 tablespoons of water.
3. If necessary, cut the flaked cod into smaller pieces, as it should be very finely chopped . Mix it with the Bunuel’s mass and reserve.
4. You can also choose to prepare cod fritters with baked potato . This would be the time to add the cooked potato to the dough.
5. Preheat the oven to approximately 170ºC, with heat above and below. With the help of two spoons, form the fritters and place them on the tray on baking paper. Do not forget to leave a separation between them, since when they cook they will expand.
6. Trick: you can help yourself with a pastry bag to form the cod fritters.
7. Baked cod fritters need to cook for about 10 minutes at 170 ºC , until they are evenly golden. Once ready, remove them from the oven and serve immediately.
8. Tip: to make your baked cod fritters fluffy, don’t wait to serve them too cold, as the dough will dry out and lose texture.