- 45 '
- 800 g soaked salt cod
- 2 red hot peppers
- 1 clove of garlic
- 10 leaves of parsley
- 30 g grated parmesan salt
- oil for frying
- cherry tomatoes and salad to serve
Dice the codfish, dry it well and flavour with the chopped parsley.
Dissolve yeast in 4 spoons of water.
Pour flour into a bowl, add the garlic and the hot peppers thinly chopped, the parmesan, pepper and the water with yeast. Add the other water in order to obtain a sticky mass; let it rise for 30 minutes.
Stir the risen flour and soak the codfish into it. Leti t stand for other 15 minutes.
Heat the oil. Take from the bowl some spoons of codfish dough and fry. When the fritters are golden, drain them on paper towel and add salt.
Serve them hot with cherry tomatoes and salad.