Crispy Codfish Balls (Torskeboller)
There’s no better way to use one of Scandinavia’s primary exports—dried salt cod— than in these crunchy codfish balls.
Serves: 4Hands-on: 40 minutesDifficulty: Medium
- 1 lb. dried salt cod
- 1½ cups mashed potatoes
- 1 clove garlic, peeled and minced
- 1 tsp. minced fresh dill
- ½ tsp. grated lemon zest
- 2 egg whites, beaten
- ¼ cup all-purpose flour
- 2 cups canola oil
- Rinse the salt cod well and cut into 2" pieces. Cover with cold water and soak for 2 days, replacing the water every 6 hours.
- Drain and pat the cod dry with paper towels. Shred into tiny pieces and place in a large bowl. Add the mashed potatoes, garlic, dill, lemon zest and egg whites and mix well. Cover and chill in the refrigerator for 30 minutes.
- Flour your hands and pat the batter into walnut-sized balls.
- Add oil to a heavy pot or deep fryer. Heat the oil until a drop of water sizzles when dropped in the pot. Working in batches, fry the codfish balls for 3 minutes, or until golden brown. Remove from the oil and drain on paper towels.