Croquetas de Bacalao [0000926]

Ingredients:

1/2 pound (225g) salted codfish (bacalao)
2 cups mashed potatoes (made from gluten-free potatoes)
2 cloves garlic, minced
1/4 cup fresh parsley, finely chopped
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon paprika
1 large egg
Gluten-free breadcrumbs (for coating)

Instructions:

Start by soaking the salted codfish in cold water for at least 24 hours, changing the water several times to remove excess salt. Drain and rinse the codfish thoroughly.

In a large pot, boil the codfish until it's tender. Drain, cool, and flake the codfish into small pieces, removing any bones.

In a mixing bowl, combine the mashed potatoes, flaked codfish, minced garlic, finely chopped fresh parsley, black pepper, ground nutmeg, and paprika. Mix well to combine all the ingredients.

Allow the mixture to cool slightly before adding the egg. Mix until the egg is fully incorporated.

Take small portions of the mixture and shape them into croquetas (croquettes) of your desired size.

Roll each croqueta in gluten-free breadcrumbs, ensuring they are evenly coated.

Heat oil in a deep fryer or a deep skillet to 350°F (175°C).

Carefully place the croquetas into the hot oil and fry until they are golden brown and crispy, about 3-4 minutes. Fry them in batches to avoid overcrowding the pan.

Use a slotted spoon to remove the fried croquetas from the oil and place them on a plate lined with paper towels to drain any excess oil.

Serve your gluten-free Croquetas de Bacalao hot, with your favorite dipping sauce or aioli.

These gluten-free Croquetas de Bacalao are a Spanish delight, featuring a creamy and flavorful mixture of salted codfish and mashed potatoes, coated in a crispy crust. Enjoy them as a delightful appetizer!