Ideal as a starter or as part of a nibbles spread, these will go down a treat with family and friends.
And the piri-piri sauce adds a welcome zing to the proceedings.
Salt cod fritters with piri-piri dipping sauce recipe
- 1 shallot
- 2 garlic cloves
- 1 green scotch bonnet chilli
- 1 red chilli – deseeded
- 80g fresh coriander
- 30g fresh thyme
- 1tsp salt
- 1tsp ground black pepper
- ½ tsp ginger paste
- 100g cooked prawns
- 250g salted cod fillets, soaked, rinsed & flaked (note: traditional cod fillets or loins can also be used if salt cod cannot be sourced)
- 180g plain flour
- 3 eggs
- 100g Rachel’s Greek Style Natural Yogurt
- 100ml sparkling water, iced or very cold
- Vegetable oil for frying
- Piri Piri Sauce:
- 200g Rachel’s Greek Style Natural Yogurt
- 1tbsp piri-piri sauce
- Paprika to serve
Note: To create this recipe the cod must be precooked to packet instructions, soaked, rinsed and flaked overnight before making the fritters
In a food processor take the shallot, garlic, chillies, fresh herbs, salt & pepper and ginger paste and pulse to the consistency of a ‘fine chop’. Scoop in to a bowl and set aside.
Using the food processor again, pulse the cooked prawns and salted cod (which has already been prepared using packet instructions and soaked as above).
Add the chopped prawns and cod to the bowl of herbs and spices and mix well.
In a separate bowl take the flour and make a well in the centre. Add the eggs, yogurt and sparkling water and mix with a whisk until a smooth batter is achieved. Pour the batter over the fish mix and stir well
In a large deep saucepan heat one inch of vegetable oil until very hot. Tip: Test the heat of the oil with a cube of bread - if it browns and rises to the surface quickly then the oil is the correct temperature
Working in batches, take a tablespoon of the batter and fry for about 1-2 minutes, until golden all over. Drain each fritter on kitchen towel to remove excess oil.
Transfer to a platter and keep warm until ready to serve.
To make the piri-piri dip, mix together the yogurt and piri-piri sauce until smooth and glossy. Pour into a serving dish and sprinkle with paprika to serve.
1 hour (plus overnight soaking), Serves: 4 - 6, Makes: 35 - 40 fritters
Courtesy of Rachel's Organics
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