- 1 1/2 cups dried salt cod (2 or 3 4"-long pieces)
- 3 large potatoes
- 1 clove garlic, finely minced or processed through a garlic press
- 1 tsp. dried lemon-dill seasoning (or 1 tsp. dried dill plus 1/2 tsp. lemon zest)
- 2 egg whites
- Canola oil for frying
Cover the salt cod with water and soak for at least 24 hours, changing the water every six hours or so (it's even better if you can allow it to sit for a few days).
On the day of serving, peel and boil 3 large potatoes until very tender, about 30 minutes. Cool slightly, then use a potato ricer or a fork to mash the potatoes finely.
Pat the cod dry with paper towels, then use your fingers to shred it into small pieces. Combine the cod with the potatoes; mix in the minced / pressed garlic, lemon-dill seasoning, and egg whites.
Lightly flour your hands and form the batter into walnut-sized balls.
Heat the canola oil in a deep fryer or heavy pot (with about 3 inches of oil if using a pot) until a drop of water sizzles on the surface. Drop in the codfish balls, five to eight at a time, depending upon the size of your pot. Fry for 2-3 minutes, or until golden brown. Remove from oil and drain on paper towels.
Yield: 20 torskeboller (4-5 servings).
