Bacalaitos

• 1 pound salt cod (bacalao), soaked overnight in several changes of cold water, drained, cooked, and shredded (page 56)
• 1 onion, minced
• 2 garlic cloves, minced
• 1/2 teaspoon black pepper, or more to taste, or cayenne to taste
• 1 cup flour
• 2 eggs
• 1/2 cup chopped fresh parsley leaves
• Corn, grapeseed, or other neutral oil for deep-frying
• Lime wedges

1. Combine the salt cod, onion, garlic, and pepper in a bowl and mix well with a wooden spoon.
2. Add the flour and stir a few times, then beat in the eggs one at a time.
3. Add about 1/2 cup water and stir until a batter formsit should be a bit thicker than pancake batter, but not muchthen stir in the parsley.
4. Let the mixture rest while you put about 3 inches of oil in a deep saucepan and heat it over medium high to 350F (a drop of the batter will sizzle energetically but not violently).
5. Using a tablespoon, gently drop spoonfuls of the cod mixture into the oil and fry, turning once, until golden brown, 3 to 5 minutes.
6. Work in batches, taking care not to crowd the fritters.
7. Drain on paper towels and serve with lime wedges or keep in a warm oven until ready to serve.
8. Substitute 1 pound shrimp, peeled, and ground, for the salt cod.
9. Substitute 1 pound shrimp, peeled and ground, for the salt cod.
10. Add 1 teaspoon ground cumin and 1 teaspoon ground turmeric to the shrimp, onion, garlic, and pepper mixture.
11. Substitute 2 hot green chiles, stemmed, seeded, and minced, for the parsley.

salt, onion, garlic, black pepper, flour, eggs, parsley, wedges

Taken from www.epicurious.com/recipes/food/views/bacalaitos-385670 (may not work)