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Bakalao pan (cod fritters): recipe illustration
Appetizers & nibbles

Bakalao pan (cod fritters)

Crispy-outside, soft-inside fritters made from a risen batter with flaked salted cod and onions. Very popular as a snack in Aruba, they are eaten hot, often as an appetizer or light bite.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

513 kcal per serving

Protein
22.1 g
Carbohydrates
46 g
of which sugars
3.1 g
Fat
25.5 g
Fiber
3.7 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Desalt the cod for 24 hours in cold water, changing the water several times, then flake it finely.
  2. Finely chop the onion, pepper and garlic, then mix them with the cod and parsley.
  3. In a bowl, mix the flour and baking powder, then add the egg and lukewarm water to obtain a soft, thick batter.
  4. Fold the cod and aromatics into the batter, then let it rest 20 minutes in a warm place so the batter rises.
  5. Heat the oil to 170 °C in a deep saucepan.
  6. Scoop spoonfuls of batter and gently slide them into the oil.
  7. Fry for 3 to 4 minutes, turning, until golden, then drain on paper towels and serve hot.

Variations and tips

Version without frying. Drop spoonfuls of batter onto an oiled baking sheet and bake for 15 minutes at 200 °C.

More ideas

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Original Ecomely recipe.