Fritters are a dough made with flour, milk and eggs that can be finished fried or baked. It can be filled with sweet or salty ingredients, such as whiting fritters or apple ones . It is a typical Spanish sweet, although Cato already spoke of these Mediterranean fried dough in the 2nd century B.C. In Granada and Seville, fried fritters covered in honey were typical, and were adopted as sweets in their party menus by the inhabitants who remained after the expulsion of the Moors.
As for fritters filled with fish, the most common is cod which is the most common among the countries of the Mediterranean arc, slightly varying their preparation according to the country . They can also be made from shrimp or other types of fish, as well as vegetables, such as zucchini or eggplant. The meat of the chosen fish is crumbled, mixed with flour or starches, egg and fried.
- 600 grams of whiting
- 2 eggs
- 1 head of garlic
- 100 ml of the whiting cooking water
- Flour, the necessary
- Salt and pepper to taste
- Yeast powder or ½ teaspoon of baking soda
- Extra virgin olive oil
How to prepare whiting fritters:
- Confit the garlic head cut in half in abundant olive oil . Reserve this oil to fry the fritters .
- Crumble the whiting already boiled in salted water. Discard the bones and reserve the meat .
- Mix the fish meat with the beaten eggs, 3 cloves of minced garlic, chopped parsley, salt and pepper . If necessary, add some of the whiting cooking water.
- Add 10 grams of yeast and a little flour the necessary one so that a somewhat consistent dough remains. Rest for about 10 minutes .
- In a large frying pan, put the oil from the garlic confit . When it is very hot, pour the dough a tablespoons to form the fritters .
- Fry until golden. When they are inflated they will be ready .
- Reserve on absorbent paper so that the fritters are as drained as possible of fat.
Serve the whiting fritters very hot, you can accompany them with some mayonnaise sauce or similar, if you want to put them as part of a snack. In that case, it is best to make the smallest fritters.
If you want to serve them as a second course, you must make them larger. You can accompany them with grilled or oven-roasted asparagus, drizzled with olive oil and sprinkled with freshly ground black pepper.