Buckwheat and shichimi cod fritters

Preparation

1.Finely crumble the desalted cod with a fork, making sure there is no skin or bones left. Taste a small piece to make sure it is not too salty.

2.In a large bowl, mix the flours and baking powder to avoid lumps and distribute the yeast evenly.

3.Make a well in the center, crack the eggs into it, then gradually incorporate the milk, whisking from the center outwards, until you obtain a smooth, homogeneous and thick enough batter (it should coat a spoon without dripping).

4.Add the finely chopped onion, crushed garlic, chopped herbs, shichimi, sudachi juice and pepper. Mix with a spatula without overworking the dough, to maintain its consistency.

5.Gently fold in the crumbled cod. Cover and let rest in the refrigerator — this resting period allows the yeast to act and the dough to hold its shape better during cooking.

6.Heat the frying oil in a deep saucepan or a deep fryer. Check the temperature by dropping a small piece of dough into it: it should immediately rise to the surface sizzling, without blackening immediately.

7.Using two tablespoons, form small balls of dough and carefully drop them into the hot oil. Since buckwheat darkens faster than wheat, opt for small acras and closely monitor their coloring — allow 3 to 4 minutes, turning them halfway through cooking for even coloring.

8.Drain the acras on paper or a rack. Serve hot.

Enjoy your meal