Buñuelos de bacalao
Cod fritters
Tabela Nutricional
* O % do Valor Diário (VD) informa quanto um nutriente em uma porção de alimento contribui para uma dieta diária. 2.000 calorias por dia são usadas para conselhos nutricionais gerais.
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Cod has been a staple in Spanish cuisine for centuries, particularly during Lent and other religious periods when meat consumption was restricted. The preservation of cod through salting allowed for its widespread use even far from the coast. Buñuelos, or fritters, have a long history as a popular street food and home-cooked dish, making the combination of cod and fritters a natural evolution of Spanish culinary traditions.
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Buñuelos de Bacalao are deeply embedded in Spanish culinary culture, especially during specific times of the year and in certain regions.
Lenten Tradition
These fritters are a traditional dish during Lent, when Catholics abstain from eating meat on Fridays. Cod provides a flavorful and satisfying alternative.
Regional Variations
Different regions of Spain have their own variations of Buñuelos de Bacalao, with some using different types of flour, adding spices, or serving them with different sauces. For example, in Catalonia, they are often served with allioli.
Tapas Culture
Buñuelos de Bacalao are a popular tapa, often served in bars and restaurants as a small bite to accompany drinks. They are a perfect example of the Spanish tapas tradition of sharing and socializing over food.
Family Tradition
Many Spanish families have their own recipes for Buñuelos de Bacalao, passed down through generations. Preparing and enjoying them together is a cherished family tradition, especially during holidays.
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Buñuelos de Bacalao offer a delightful blend of savory, salty, and subtly sweet flavors with a crispy exterior and a soft, fluffy interior.
The primary flavor comes from the salt cod (bacalao), which is typically soaked to remove excess salt. This provides a rich, umami-like taste. The batter, often made with flour, water (or milk), eggs, and sometimes a touch of baking powder or yeast, contributes a mild sweetness and a light, airy texture. Herbs like parsley add a fresh, aromatic note, while garlic provides a savory depth. Frying in olive oil imparts a subtle, fruity flavor and ensures a crispy golden crust.
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Soaking the Cod
Properly soaking the salt cod is crucial to remove excess salt. Change the water frequently (at least every 8 hours) over a period of 24-48 hours, depending on the thickness of the cod. Taste a small piece to ensure it's not too salty before using it in the recipe.
The Right Batter Consistency
The batter should be thick enough to hold its shape when dropped into the hot oil but not so thick that it becomes heavy. A good consistency is similar to pancake batter. You may need to adjust the amount of liquid depending on the flour you use.
Oil Temperature
Maintaining the correct oil temperature is essential for crispy fritters. The oil should be hot enough to cook the fritters quickly (around 350°F or 175°C) but not so hot that they burn on the outside before the inside is cooked. Use a thermometer to monitor the temperature.
Don't Overcrowd the Pan
Fry the fritters in batches to avoid overcrowding the pan and lowering the oil temperature. This will ensure that they cook evenly and become crispy.
Resting the Batter
Letting the batter rest for 30 minutes before frying allows the gluten to relax and the flour to fully absorb the liquid, resulting in a lighter and more tender fritter.
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