Beignets à la Bénédictine (Salt Cod Brandade Fritters)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- brandade de morue
- potato purée
- light frying batter
Instructions
- Combine two-thirds brandade de morue with one-third potato purée.
- Divide into portions the size of a fine walnut and shape into oval pucks.
- At the moment of serving, dip the pucks in a light frying batter.
- Put them into plenty of hot fat.