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Title: Codfish Balls Portuguese
Categories: Appetizer Ethnic
Yield: 24 Servings
| 1 | lb | Salted codfish |
| 1 | lb | Potatoes |
| 1 | lg | Onion |
| 1 | sm | Garlic clove; optional |
| 3 | Eggs | |
| 1 | tb | Chopped parsley; or more |
| Freshly ground pepper | ||
| Olive oil |
Soak codfish in water overnight, changing water twice to remove salt. Boil cod fish in water for 2 minutes. Let cool and shred as thinly as possible, bones and skin removed. Reserve water from last boil.
Cook unpeeled potatoes in the same water where codfish has been cooked. Peel and mash as soon as they are cool enough to handle. Squeeze out all liquid from codfish and add to potatoes. Cook onions in olive oil until transparent. Add crushed garlic, cook one minute and stir into potato mixture off the heat. Adjust the salt. Add parsley, egg yolks and pepper. Stir to combine.
Whip egg whites until they form soft peaks and fold them into potato mixture. Make dumplings with floured hands or using a spoon, drop them in hot olive oil to deep fry until they are golden.
"Although these are actually Portuguese they are very popular in Brazil. Should get about 1 1/2" diameter it should yield about 2 dozen. "
Posted on Kitmailbox by Miriam Posvolsky Posted to MM-Recipes Digest V4 #6
Recipe by: Miriam Posvolsky, Brazil
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