Artichoke, cilantro & codfish balls
Before frying the fritters, I like to test the oil by dropping in one lonely ball. If it soaks up the oil, I turn up the heat. If it doesn’t expand at all, I add a bit of baking powder to the mixture. After I test the oil, I start the production line. 😉
Particularities
- ServesYields 25 balls
- Prep time10 min
- Cook time15 min
- Timeout-
- FreezingNe se congèle pas.
Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 8 oz fresh cod, diced
- 13.5 oz (1 can, 398 ml) artichoke hearts, drained and roughly chopped
- 2 tablespoons cilantro, finely chopped
- Juice and zest of 1 lemon
- 2 egg yolks
- 3/4 cup flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Pepper, to taste
- Vegetable oil, for frying
- Sweet chili sauce, store-bought
Steps
- In a pan, heat a dash of olive oil and sauté the garlic and cod for 2–3 minutes or until cooked. Transfer to a large bowl.
- Add the artichoke, cilantro, and lemon juice and zest. Stir and add the egg yolks, flour, baking powder, and salt and pepper. Mix into a paste. Set aside.
- Lay out a large piece of paper towel. Set aside.
- Pour 1 inch of vegetable oil into a large pot. Heat until the oil sizzles on contact with the mixture.
- Drop spoonfuls of the mixture into the hot oil. Fry the balls for 2–3 minutes on each side or until evenly golden brown.
- Drain and place on the paper towel.
- Serve with sweet chili sauce.
Recipe published on August 19, 2018
