Buñuelos de Bacalao

Buñuelos de Bacalao Recipe - Authentic Uruguayan Cuisine

Region / culture: Uruguay | Preparation time: 12 hours | Cooking time: 10 minutes | Servings: 4

Introduction

Buñuelos de Bacalao is a traditional Spanish dish made with salt cod, flour, eggs, garlic, parsley, and baking powder. These delicious fritters are fried to perfection and make for a tasty appetizer or snack.

History

Buñuelos de Bacalao has its origins in Spain, where salt cod has been a staple ingredient for centuries. The dish is believed to have been created as a way to use up leftover fish and make a tasty and filling meal.

Ingredients

0.25 kg of salt cod
2 cups of flour
2 eggs
4 cloves of garlic
1 tbsp of chopped parsley
oil for frying
2 tsp of baking powder
1 cup of cold water

How to prepare

Soak the cod for 12 hours.
Boil the cod in clean water (not the water used for soaking) for about 10 minutes.
Thoroughly shred the fish, removing all the bones.
In a bowl, combine flour, eggs, and stir. Add 1 cup of water, chopped garlic, parsley, and shredded fish. Mix well.
Add baking powder to the mixture.
Heat the oil.
Drop spoonfuls of the mixture into the hot oil and cook until browned.

Variations

Add chopped onions or bell peppers to the batter for extra flavor.
Use different herbs and spices such as paprika or cumin for a unique twist.

Cooking Tips & Tricks

Make sure to soak the salt cod for at least 12 hours to remove excess salt.

- Boil the cod in clean water to remove any remaining salt and to soften the fish.

- Thoroughly shred the fish to ensure there are no bones left in the mixture.

- Use cold water when mixing the ingredients to help the batter come together smoothly.

- Fry the fritters in hot oil to ensure they cook evenly and become crispy.

Serving Suggestions

Serve Buñuelos de Bacalao hot with a side of aioli or salsa for dipping.

Cooking Techniques

Boil the salt cod to soften it before shredding.

- Fry the fritters in hot oil until golden brown and crispy.

Ingredient Substitutions

Use fresh cod or another white fish if salt cod is not available.

- Substitute gluten-free flour for a gluten-free version of the dish.

Make Ahead Tips

Prepare the batter ahead of time and fry the fritters just before serving.

Presentation Ideas

Serve Buñuelos de Bacalao on a platter garnished with fresh parsley or lemon wedges.

Pairing Recommendations

Pair Buñuelos de Bacalao with a crisp white wine or a cold beer.

Storage and Reheating Instructions

Store any leftover fritters in an airtight container in the refrigerator for up to 2 days.

- Reheat in the oven or toaster oven until heated through.

Nutrition Information

Calories per serving

Each serving of Buñuelos de Bacalao contains approximately 250 calories.

Carbohydrates

Each serving of Buñuelos de Bacalao contains approximately 20 grams of carbohydrates.

Fats

Each serving of Buñuelos de Bacalao contains approximately 10 grams of fats.

Proteins

Each serving of Buñuelos de Bacalao contains approximately 15 grams of proteins.

Vitamins and minerals

Buñuelos de Bacalao are a good source of vitamin D, vitamin B12, and omega-3 fatty acids.

Alergens

Buñuelos de Bacalao contain fish, eggs, and gluten.

Summary

Buñuelos de Bacalao are a nutritious and delicious dish that is high in proteins and healthy fats.

Summary

Buñuelos de Bacalao are a delicious and traditional Spanish dish made with salt cod, flour, eggs, and spices. These fritters are crispy on the outside and tender on the inside, making them a perfect appetizer or snack for any occasion.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was many years ago, when I was just a young girl living in a small fishing village by the sea. I remember it was a warm summer day, and the smell of the ocean was in the air.

I had been helping my mother in the kitchen, as I often did. She was a wonderful cook, and I loved learning new recipes from her. On this particular day, she was teaching me how to make a traditional dish called Buñuelos de Bacalao.

I watched as she expertly prepared the ingredients, mixing the salted cod with flour, eggs, and a variety of spices. The smell of the fish mixed with the savory herbs filled the kitchen, making my mouth water in anticipation.

As my mother taught me how to shape the mixture into small balls and fry them until they were golden brown, she told me the story of how she had learned the recipe herself. It had been passed down through generations in our family, originating from a distant relative who had traveled to Spain and brought back the recipe with her.

I listened intently as my mother shared the history behind the dish, and I felt a deep connection to my heritage as I helped her cook. The Buñuelos de Bacalao were a symbol of our family's culinary tradition, and I was proud to be a part of it.

Once the Buñuelos were finished cooking, my mother placed them on a platter and sprinkled them with a squeeze of lemon juice. The aroma that wafted up from the platter was intoxicating, and I couldn't wait to taste them.

I picked up a Buñuelo and took a bite. The crispy exterior gave way to a tender, flaky interior bursting with the flavors of the sea. It was like nothing I had ever tasted before, and I knew that this dish would become a favorite in my own repertoire.

From that day on, I made Buñuelos de Bacalao regularly, perfecting the recipe with each batch I cooked. I shared the dish with friends and family, who all marveled at its unique flavor and texture.

As the years passed, I continued to make Buñuelos de Bacalao, each time adding my own twist to the recipe. I experimented with different herbs and spices, trying to find the perfect combination that would make the dish truly my own.

One day, while visiting a local market, I came across a vendor selling fresh herbs and spices from around the world. Intrigued, I struck up a conversation with the vendor and told him about my love for cooking and my quest to perfect the recipe for Buñuelos de Bacalao.

The vendor listened intently, and then he reached into a box and pulled out a small vial of a mysterious spice. He told me that it was a rare herb that would enhance the flavors of my dish like never before.

Eager to try the new spice, I purchased the vial and rushed home to add it to my next batch of Buñuelos de Bacalao. As the dish cooked, the aroma of the herb filled the kitchen, blending with the familiar scents of fish and spices.

When the Buñuelos were finished, I couldn't wait to taste them. I picked up a golden brown ball, sprinkled it with lemon juice, and took a bite. The flavors exploded on my tongue, each one more vibrant and complex than the last. The dish had reached a new level of perfection, thanks to the addition of the mysterious spice.

From that day on, I made Buñuelos de Bacalao with the special herb, delighting in the rich flavors and unique taste that it brought to the dish. I shared the recipe with friends and family, who all marveled at the depth of flavor and complexity of the dish.

As I look back on the journey that led me to discover the perfect recipe for Buñuelos de Bacalao, I am filled with gratitude for the traditions that have been passed down through generations in my family. Cooking has always been a way for me to connect with my heritage and share the flavors of my culture with those I love.

I will continue to make Buñuelos de Bacalao for years to come, passing down the recipe to future generations and keeping alive the culinary traditions that have shaped me into the cook I am today. The memory of finding this recipe for the first time will always hold a special place in my heart, a reminder of the joy and connection that food can bring to our lives.