Name: Bacalaitos Fritos ~Vegan
Total time: 30 min
Ingredients: 2 Cups All-Purpose Flour; 1/2 Tsp Baking Powder; 1 Nori Sheet, chopped finely; 2 Tsp of Dulse (seasoning), I used Dulse with Garlic (seasoning); 1/2 Tsp Adobo (Goya Adobo seasoning); 1/2 Tsp Lemon Pepper (seasoning); 1 Packet Dried Sofrito (you can substitute with fresh Sofrito); 1/2 Packet of Sazón; 1 (14oz can) Artichoke Hearts, drained/chopped; 1 (14oz can) Hearts of Palm, drained/chopped; 1 Tsp Kosher Salt; 2 Tbsp Lemon Juice; 1 3/4 to 2 Cups Water (depending on desired consistency); Oil to Fry

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Bacalaitos Fritos ~ Vegan (Puerto Rican “Cod fish” Fritters)
vegan ~ dairy-free ~ soy-free

Bacalaitos Fritos ~ Vegan (Puerto Rican “Cod fish” Fritters)

Servings: 7
Total Time: 30 minutes
Difficulty: Easy
Author/Credit: Jessica Williams/Vegan Rescue

Bacalaitos Fritos ~ Vegan (Puerto Rican “Cod fish” Fritters)! Here you will find another veganized version of a Puerto Rican favorite (and classic). These fritters are traditionally made using salted cod (Bacalao). However, in order to achieve the texture and flavors in this veganized version. I utilized both Hearts of Palm and Artichokes in this recipe. You can certainly just use Hearts of Palm. Or just Artichokes. However, I feel that they each adds a unique flavor profile and texture. Also, in this recipe – I used a sheet of Nori and Dulse (which is a seaweed seasoning). Similar to the Hearts of Palm and Artichokes. You can use both Dulse and Seaweed as I’ve done in this recipe, or one or the other. For me, utilizing both kicks up the ocean flavor typically found in an original Bacalaitos Fritos recipe. The flavors in this recipe marry up perfectly… from the Sazón, Sofrito, and Adobo to the Lemon Pepper. I really hope you try this one – another taste of my culture. Bacalaitos Fritos are eaten as a snack/appetizer or as a side to a main dish. Enjoy!

Ingredients:
2 Cups All-Purpose Flour
1/2 Tsp Baking Powder
1 Nori Sheet, chopped finely
2 Tsp of Dulse (seasoning), I used Dulse with Garlic (seasoning)
1/2 Tsp Adobo (Goya Adobo seasoning)
1/2 Tsp Lemon Pepper (seasoning)
1 Packet Dried Sofrito (you can substitute with fresh Sofrito)
1/2 Packet of Sazón
1 (14oz can) Artichoke Hearts, drained/chopped
1 (14oz can) Hearts of Palm, drained/chopped
1 Tsp Kosher Salt
2 Tbsp Lemon Juice
1 3/4 to 2 Cups Water (depending on desired consistency)
Oil to Fry

Directions:
-In a small bowl, add the Artichoke Hearts, Hearts of Palm, Salt, and Lemon Juice. Set aside while you prepare the dry ingredients.
-In a large bowl, mix together all the dry ingredients/seasonings (flour, baking powder, dulse, adobo, lemon pepper, sofrito and Sazón), along with the Nori sheet. This can be chopped up by hand with a sharp knife or blended.
-Next, add in the water and Artichoke/Hearts of Palm mixture. Mix together with a fork. The consistency should resemble pancake batter but should not be too thick. Add any additional water as needed.
-Heat oil in a pan or pot to about 350-365 degrees F. The oil should be deep enough to fry the batter about an inch high in the pan.
-Once the oil is hot, I add a ladle full of the batter (about half a cup) into the hot oil to fry. Fry for about 5 minutes, turning halfway around the 3-minute mark.
-Remove from oil with tongs or a large spoon, and place onto a napkin to drain any excess oil.
-Enjoy!

*Note: check out @Veganrescue on Instagram for a video/reel of this recipe.