Italian · Dinner
Fried Salt Cod Fritters (High-Protein)
Golden salt cod fritters made with shredded rehydrated salt cod, mashed cannellini beans and egg, pan-fried until crisp outside and tender inside. Studded with garlic, parsley and lemon zest, served with a lemon wedge and herby yogurt dip.
$6
25 minsPrep
15 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
612Calories
58.4gProtein
27.8gFat
30.1gCarbs
2.6gSugar
6.8gFiber
1450mgSodium
296mgChol
4.9gSat Fat
980mgPotassium
180mgCalcium
4.2mgIron
3.8mcgVitamin B12
9.5mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Rinse the desalted salt cod under cold water, pat dry, then flake finely. Mash the cannellini beans until mostly smooth, then mix with the cod, egg, minced garlic, chopped parsley, and lemon zest.
2
Rest
Cover and chill for 20 minutes so the mixture firms enough to hold its shape when fried.
3
Fry
Heat olive oil in a nonstick skillet over medium heat until shimmering. Drop in heaped tablespoons of mixture, flatten slightly, and fry 3–4 minutes per side until deep golden brown and crisp.
4
Drain
Transfer fried fritters to a paper towel-lined plate to blot excess oil for 1 minute.
5
Plate
Arrange the fritters on a plate with the lemon wedge. Stir the dill into plain yogurt and serve as dipping sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g, soaked and desalted salt cod
- 2/3 cup170g cannellini beans
- 22 large eggs
- 4 cloves4 cloves garlic
- 4 tbsp4 tbsp parsley
- 2 tsp2 tsp lemon zest
- 1/2 cup60g all-purpose flour
- 1/2 tsp1/2 tsp black pepper
- 6 tbsp90ml olive oil, for pan-frying
- 22 lemon wedge, for serving
- 4 tbsp60g plain yogurt, for dipping
- 2 tsp2 tsp dill, for dipping
