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Keep toasty with this Bacalaito Frittata


There’s one thing on my agenda when I step foot on Puerto Rican soil, it’s to jump into a car, hair flowing in the wind and head straight to Pinones for a Bacalaito with an ocean view on the side. There’s nothing like the taste of a crunchy, salty, flavorful Puerto Rican delicacy to let me know I am home. It’s been a while since I’ve been back home and NYC’s 20-degree weather has me craving my favorite comfort food. I decided to recreate the savory fritter by combing all the usual ingredients but ditching the fatty oil and opting for a light spray of coconut oil instead. The results were absolutely delicious and are sure to warm up your winter days for the months to come.

Ingredients & Method (Serves 4)

  • 8oz salted codfish
  • ¼ cup olive oil
  • 3 tablespoons unsweetened almond milk or rice milk
  • 4 tablespoons organic cornstarch
  • 1 teaspoon chopped leek
  • 1 teaspoon chopped parsley
  • 1 small onion
  • ¼ red bell pepper
  • 2 large eggs

Soak the salted codfish overnight in water to remove excess salt, and then boil the codfish until soft and flaky.

Mince the leek, onion and red pepper.

Combine all ingredients into a bowl and mix.

Spray a medium saucepan with coconut oil. Pour half of the batter into saucepan and flip when the edges start to brown, cook until browned on both sides.

Keep toasty with this Bacalaito Frittata
5 (100%) 2 votes

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Keep toasty with this Bacalaito Frittata
5 (100%) 2 votes

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