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1
Combine the salt cod, onion, garlic, and pepper in a bowl and mix well with a wooden spoon.
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2
Add the flour and stir a few times, then beat in the eggs one at a time.
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3
Add about 1/2 cup water and stir until a batter formsit should be a bit thicker than pancake batter, but not muchthen stir in the parsley.
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4
Let the mixture rest while you put about 3 inches of oil in a deep saucepan and heat it over medium high to 350F (a drop of the batter will sizzle energetically but not violently).
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5
Using a tablespoon, gently drop spoonfuls of the cod mixture into the oil and fry, turning once, until golden brown, 3 to 5 minutes.
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6
Work in batches, taking care not to crowd the fritters.
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7
Drain on paper towels and serve with lime wedges or keep in a warm oven until ready to serve.
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8
Substitute 1 pound shrimp, peeled, and ground, for the salt cod.
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9
Substitute 1 pound shrimp, peeled and ground, for the salt cod.
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10
Add 1 teaspoon ground cumin and 1 teaspoon ground turmeric to the shrimp, onion, garlic, and pepper mixture.
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11
Substitute 2 hot green chiles, stemmed, seeded, and minced, for the parsley.
