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Name: Bolitas De Bacalao Y Papa (Codfish and Potato Puffs)
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 25
Cuisine: American
Ingredients: 4 md All-purpose potatoes,; Generous grindings of black; 2 Cloves garlic, crushed; 1 c Cracker meal or very fine; Peanut or vegetable oil for; Fresh lime juice to taste; 1 tb Salted butter, softened; Salt to taste; 1 lb Dried salt cod; 2 lg Eggs, lightly beaten; 2 tb Minced fresh parsley; 1 Drain the fish, place it in

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INGREDIENTS

4 md All-purpose potatoes,
Generous grindings of black
2 Cloves garlic, crushed
1 c Cracker meal or very fine
Peanut or vegetable oil for
Fresh lime juice to taste
1 tb Salted butter, softened
Salt to taste
1 lb Dried salt cod
2 lg Eggs, lightly beaten
2 tb Minced fresh parsley
1 Drain the fish, place it in

Servings

INSTRUCTIONS

and bring to a boil over medium-high heat. Reduce the heat to low, and simmer 5 minutes. Drain and cool the fish, remove any skin and bones, and flake. 2. In a medium-size saucepan over medium-high heat, cover the potatoes and garlic with salted water, bring to a boil, and cook until tender, 20 to 25 minutes, then drain. 3. Mash the potatoes, using a potato masher or fork, add the flaked fish, butter, salt, pepper, eggs, and parsley, and mix well. Refrigerate the mixture at least 30 minutes. 4. Sprinkle a light layer of cracker meal on a work surface. Taking a generous tablespoonful of the codfish mixture in the palm of your hand, form it into a ball about 1 l/2 inches in diameter, and roll it in the crumbs; repeat with all the codfish mixture, renewing the crumbs when necessary. 5. Preheat the oven to 250 degrees. In a large, heavy-bottomed skillet or deep fryer over medium-high heat, heat 2 to 3 inches of oil to 375 degrees, or until a drop of batter sizzles when it touches the oil, and fry the puffs until golden brown on all sides, turning with a slotted spoon. Do not fry too many at once or the oil temperature will fall and they will be soggy rather than crisp. Place the puffs on a paper- towel-lined platter in the oven until all have been cooked, and serve hot, sprinkled with lime juice. Makes 25 to 50 puffs Mary Urrutia Randelman "Memories of a Cuban Kitchen" (Macmillan, 1992) BOLITAS DE BACALAO Y PAPA Codfish and Potato Puffs File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

NOTES

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Bolitas De Bacalao Y Papa (Codfish and Potato Puffs)

4 md All-purpose potatoes,
 Generous grindings of black
2 Cloves garlic, crushed
1 c Cracker meal or very fine
 Peanut or vegetable oil for
 Fresh lime juice to taste
1 tb Salted butter, softened
 Salt to taste
1 lb Dried salt cod
2 lg Eggs, lightly beaten
2 tb Minced fresh parsley
1 Drain the fish, place it in

and bring to a boil over medium-high heat. Reduce the heat to low, and  simmer 5 minutes. Drain and cool the fish, remove any skin and bones, and  flake. 2. In a medium-size saucepan over medium-high heat, cover the  potatoes and garlic with salted water, bring to a boil, and cook until  tender, 20 to 25 minutes, then drain. 3. Mash the potatoes, using a potato  masher or fork, add the flaked fish, butter, salt, pepper, eggs, and  parsley, and mix well. Refrigerate the mixture at least 30 minutes. 4.  Sprinkle a light layer of cracker meal on a work surface. Taking a generous  tablespoonful of the codfish mixture in the palm of your hand, form it into  a ball about 1 l/2 inches in diameter, and roll it in the crumbs; repeat  with all the codfish mixture, renewing the crumbs when necessary. 5.  Preheat the oven to 250 degrees. In a large, heavy-bottomed skillet or deep  fryer over medium-high heat, heat 2 to 3 inches of oil to 375 degrees, or  until a drop of batter sizzles when it touches the oil, and fry the puffs  until golden brown on all sides, turning with a slotted spoon. Do not fry  too many at once or the oil temperature will fall and they will be soggy  rather than crisp. Place the puffs on a paper- towel-lined platter in the  oven until all have been cooked, and serve hot, sprinkled with lime juice.  Makes 25 to 50 puffs Mary Urrutia Randelman "Memories of a Cuban Kitchen"  (Macmillan, 1992) BOLITAS DE BACALAO Y PAPA Codfish and Potato Puffs    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (19g)
Recipe Makes: 25 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 6.4mg		0 %
Potassium 2.6mg		0 %
Total Carbohydrate 0.1g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.1g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.