This week’s Cook the Book Fridays recipe from David Lebovitz’ My Paris Kitchen used the leftover salt cod and potato purée from the recipe we made a couple of weeks ago. Well actually some of us had to make an entire new (half) batch of the purée. I had saved some of the original purée I made when I was in France and intended to make these littel fritters on another night. I wasn’t intending to batter them (mistake number 1), believing that they would be ok to just fry up in a shallow pan in a little oil (mistake number 2: they fell apart).
When I got back from France, I made a half-batch of the purée for the express purpose of making these little fritters. I used the batter (look, I follow the recipe sometimes!) but I really didn’t want to deep fry these (or at least heat up 8cm of oil to fry them in) so I gingerly experimented with a shallow, non-stick frying pan and a couple of tablespoons of oil. Over medium to medium-high heat, they were perfect.
My half-batch made 24 fritters as compared to David’s 18. I didn’t make my own tartar sauce as I had some in the fridge already. And I can tell you that they are much better on the day they are made. I ate a few the day I made them and they were lovely and crispy. The next day, I re-heated them in the oven and they never quite got crispy again. But they tasted good. I have my own version of a fish cake that I love but these were a nice change (and I really liked the batter, made with beer – lovely and light!).
Get the recipe for David Lebovitz’s salt cod fritters on p73 of My Paris Kitchen.
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Disclosure: I was provided with a copy of “My Paris Kitchen” for review purposes. I was not asked to write about the book, nor am I being compensated for doing do. All opinions 100% my own.