4 Serves
83 Mins
Soak the salt cod in cold water for several hours, changing the water frequently, then drain, flake the fish, and remove any bones using a chefs knife.
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EthiopianVitamin E
3 mg / 15 mgVitamin K
215 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
9 µg / 2.4 µgFolate
54 µg / 400 µgCalcium
277 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
139 mg / 420 mgPhosphorus
903 mg / 1,250 mgPotassium
1498 mg / 4,700 mgSodium
800 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
130 µg / 55 µgFiber
3 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
133 mg / 300 mgCaffeine
0 mgNet Carbs
37 gAlcohol
0 g
In a large mixing bowl, combine the flaked cod with flour, baking powder, minced onion, garlic, chopped parsley, and scallions to form a thick batter.
Season the mixture with salt and black pepper, then stir in enough milk to achieve a scoopable consistency.
Heat a generous amount of cooking oil in a deep-frying pot or heavy-bottomed pot over medium-high heat.
Drop spoonfuls of the batter into the hot oil using a slotted spoon and fry until golden brown on all sides.
Remove the fritters with a slotted spoon, drain on paper towels, and serve hot.
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