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Fried puffs of codfish (Buñuelos de bacalao) (35)

Four servings: 200 g desalted cod-fish, drained on paper towels; 1 egg, 150 g
flour; coloring powder (better if you can afford saffron, a few chopped pistils);
Salt, 1 tbsp yeast, or baking soda.
Preparation: Shred the desalted codfish into small pieces and mix all
ingredients in a bowl to form an homogenous and not-too-thick paste (a bit
runny, but only a bit). What is left to now is to scoop some paste with a tbsp and
drop it on hot oil and fry until the fritters get a nice brown color; you can use a
deep fryer, or a sauce pan with enough oil (in this case you can use sunflower
oil, although take into account that this type of oils have a lower boiling point, so
they become denatured earlier). Once they are fried, drain them on paper
towels to discard excess of oil.
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Cheese & Bacon Puffs (Buñuelos de queso y bacon) (36)

37