Boller (Sweet Buns)

INGREDIENTS:

1 lb Dried salt cod
4 md All-purpose potatoes,
-peeled and cubed
2 Cloves garlic, crushed
1 tb Salted butter, softened
Salt to taste
Generous grindings of black
-pepper
2 lg Eggs, lightly beaten
2 tb Minced fresh parsley
1 c Cracker meal or very fine
-bread crumbs
Peanut or vegetable oil for
-frying
Fresh lime juice to taste
1 Drain the fish, place it in
-a small saucepan, cover
-with fresh water,

and bring to a boil over medium-high heat. Reduce the heat to low, and simmer 5 minutes. Drain and cool the fish, remove any skin and bones, and flake. 2. In a medium-size saucepan over medium-high heat, cover the potatoes and garlic with salted water, bring to a boil, and cook until tender, 20 to 25 minutes, then drain. 3. Mash the potatoes, using a potato masher or fork, add the flaked fish, butter, salt, pepper, eggs, and parsley, and mix well. Refrigerate the mixture at least 30 minutes. 4. Sprinkle a light layer of cracker meal on a work surface. Taking a generous tablespoonful of the codfish mixture in the palm of your hand, form it into a ball about 1 l/2 inches in diameter, and roll it in the crumbs; repeat with all the codfish mixture, renewing the crumbs when necessary. 5. Preheat the oven to 250 degrees. In a large, heavy-bottomed skillet or deep fryer over medium-high heat, heat 2 to 3 inches of oil to 375 degrees, or until a drop of batter sizzles when it touches the oil, and fry the puffs until golden brown on all sides, turning with a slotted spoon. Do not fry too many at once or the oil temperature will fall and they will be soggy rather than crisp. Place the puffs on a paper-
towel-lined platter in the oven until all have been cooked, and serve hot, sprinkled with lime juice. Makes 25 to 50 puffs Mary Urrutia Randelman "Memories of a Cuban Kitchen" (Macmillan, 1992) BOLITAS DE BACALAO Y PAPA Codfish and Potato Puffs

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip