Recipe

Papajotes (savory fritters) with creamed spinach and cod

Name: Papajotes (savory fritters) with creamed spinach and cod
Cuisine: Andalusian Cuisine
Ingredients: 75 grams of milk, 50 grams of water, 50 ml. Of Extra Virgin Olive Oil, a pint of salt, 65 gr. of flour, 3 fresh eggs, a roast garlic, nutmeg and fresh onions, 150 gr. of desalted cod, confided in garlic and rosemary oil and then demenuated; 100 gr. of traditional sparragada spinach (cooked with extra virgin olive oil, garlic, cumin, fried almonds, sweet pepper and fresh spinach).

Difficulty: Media

75 grams of milk, 50 grams of water, 50 ml. Of Extra Virgin Olive Oil, a pint of salt, 65 gr. of flour, 3 fresh eggs, a roast garlic, nutmeg and fresh onions, 150 gr. of desalted cod, confided in garlic and rosemary oil and then demenuated; 100 gr. of traditional sparragada spinach (cooked with extra virgin olive oil, garlic, cumin, fried almonds, sweet pepper and fresh spinach).

Preparation

In a bowl the milk, water and extra virgin olive oil are poured, adding salt, roasted garlic and fresh grated nutmeg. When it's boiling, we add the flour, scale the dough and mix it. We keep for a minute on soft heat and add, little by little, the eggs as you admit the mass while still removing. We put to the point of salt, add the decayminated cod and the spatter spinach, prepare 3 quenelles for each ration and fry in abundant extra virgin olive oil.