Baked cod frit recipe

Buñuelos is one of the most typical Holy Week recipes. Both sweet and salty, they are always a perfect option to taste family and friends, either at Easter parties or throughout the year. Crispy on the outside and spongy and tender inside, they are an ideal option to share. On this occasion we present a recipe of baked cod fritters. It is a very good option to do without the oil and friedness these days, since it is never bad to opt for lighter and more healthy options, although equally delicious. These cod fritters are ideal as a cover in a snack, or even as a main dish with an extra accompaniment. In recipes, we show you how to do baked cod fritters in a simple and fast way.

Ingredients to make baked cod fritters:

1. In a container, integrate the egg with the flour and yeast. Beat well with some rods until the mixture is foamy. Booking.

2. Pica the cloves of garlic and parsley very fine and add them to the previous mixture. Remove well with the rods and incorporate the 2 tablespoons of water.

3. If necessary, cut the denied cod into smaller pieces, since it must be very chopped. Mix it with the dough of fritters and reserve. You can also choose to prepare cod fritters with baked potato. This would be time to add the cooked potato to the dough.

4. Press the oven at approximately 170ºC, with heat up and down. With the help of two spoons form the fritters and place them on the tray on baking paper. Do not forget to leave a separation between them, since they will expand.

Trick: You can help you a pastry bag to form cod fritters.

5. Baked cod fritters need a cooking of about 10 minutes at 170 ºC, until they are evenly golden golden. Once ready, remove them from the oven and serve at the moment.

Trick: so that your baked cod fritters are spongy, do not wait to serve them too cold, since the dough will dry and lose texture.