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Buñuelos de Viento Recipe: "Light-as-Air" Fritters

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Croquetas y Buñuelos Artesanos - Picture of Restaurant Santa Margarida, Terrassa

Mix until well combined. Sift the flour and add to the bowl with a pinch of salt. Mix until combined. Fill a small saucepan about 6cm deep with vegetable oil. Change the water after a few hours. Change the water a total of 3 or 4 times before cooking. Place the potatoes and the cod in a stock pot with enough cold water to cover them.

Set the heat to medium-high, removing the cod from the pot just before the water starts to boil use a slotted spoon or tongs.

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When the water starts to boil, lower the heat to medium and continue to cook the potatoes until tender when pierced with a fork. When cool enough to handle, shred the cod into small pieces using your fingertips, the smaller the pieces the better, using your fingers allows you to feel and remove any small bones you might find.

Place the shredded cod in a large bowl. When the potatoes are tender, remove them from the pot and place them in the bowl with the cod.

Buñuelos de bacalao y croquetas de gambas - Picture of Noray, Javea

Mash the mixture with a fork. Add the garlic, parsley and salt and combine.

Buñuelos de calabaza y mi presentación para blogueros cocineros 2017

Stir in the egg yolks, sprinkle with fresh ground pepper, and mix well. Beat the egg whites until soft peak forms, and gently fold into the mixture. One at a time, roll them in flour and fry, turning them every one or two minutes, until golden on all sides. Using a slotted spoon, remove the fritters from the oil and place on a plate lined with paper towels.