Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Begin by desalting 300 grams of salted cod by soaking it in cold water for 24-48 hours, changing the water several times; then drain and flake the cod, ensuring no bones or skin remain.

2. 2

   In a small bowl, infuse 0.25 teaspoon of saffron threads in 150 ml of warm whole milk for at least 15 minutes, allowing the color and aroma to develop.

3. 3

   In a large mixing bowl, combine 150 grams of all-purpose flour, 1 teaspoon of baking powder, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper, stirring well to mix the dry ingredients.

4. 4

   Add the flaked cod, 1 large egg, 2 minced garlic cloves, and 2 tablespoons of chopped fresh parsley to the dry ingredients, then gradually pour in the saffron-infused milk while mixing until a smooth, thick batter forms.

5. 5

   Heat 750 ml of olive oil in a deep heavy-bottomed pot or deep fryer to 170-175°C (340-345°F), ensuring the oil is hot enough for frying.

6. 6

   Carefully drop tablespoons of the cod batter into the hot oil, frying a few at a time for 3-4 minutes per batch until they turn golden brown and are cooked through, turning them occasionally.

7. 7

   Remove the fried buñuelos with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.