When I was a little one, each year at Christmas, my grandmother would make these wonderful fried cod or cauliflower delicacies wrapped in seasoned dough! Bowls of baccala (cod fish) and cauliflower fritters would be set out on the Christmas Eve table and we would eat our fill! My little sister would eat them until she literally got sick much to the dismay of my father who would warn her of the imminent danger of her over indulgence!
What can I say; these Christmas Baccala and Cauliflower Fritters are absolutely delicious; and though I am not that big on fried foods in my normal diet, the Holidays just beg to differ! Enjoy my Christmas Baccala and Cauliflower Fritters this month at Christmas or whatever Holiday you observe; these fritters don’t discriminate, they just taste good!
In a large bowl make the batter with
1&1/2 cups organic all purpose flour
1/2 cup grated Parmesan cheese
1 large egg
1 teaspoon granulated garlic
1 tablespoon parsley flakes
1/2 teaspoon each salt and pepper
1 cup water
(Note if you need more batter, increase the flour to 2 cups and add another egg, adjust seasoning)
24 ounces grape seed oil for frying
For the Baccala
1 lb cod fish fillets, water, salt and pepper
Boil the fillets in the seasoned water until just cooked yet firm
Drain on paper towels, break up in chunks
For the Cauliflower
1 large head organic cauliflower, leaves trimmed, water, salt, pepper
Boil the whole cauliflower in the water until just cooked yet firm(5-7 minutes), drain in colander, break up in large chunks.
Heat the oil in a deep pan on medium high until fry ready.
Dip the cod chunks and cauliflower chunks in the batter.
Immerse the batter coated chunks in the hot oil, fry until golden brown .
Drain fritters on paper towel.
If not serving immediately, the fritters can be heated in a hot oven to crisp up!