Bacalhau Croquettes

Freshly fried, golden-brown croquettes stuffed with rich salted cod, sweet mashed potato and sofrito served with a fresh apple chervil chutney for dipping.

Bacalhau Croquettes

Total TimeTotal Time:

ServingsServings: 10


3 cups salted cod, reconstituted

4 cups Idaho potatoes, boiled, drained, milled

1 cup sofrito, sub-recipe

2 each whole eggs

4 each egg yolks

3 Tbsp parsley, chopped

1½ tsp chervil, chopped

2 tsp salt, kosher

2 cups all-purpose flour

4½ cups Apple Chervil Aioli, sub-recipe


6 each Plum tomato, coarse chopped

2 each Yellow onion, coarse chopped

2 each Red bell pepper, coarse chopped

6 each Garlic, minced

1 cup Cilantro, chopped

1 cup Extra virgin olive oil

Apple Chervil Aioli

3 cups Mayonnaise

½ cup Parsley, blanched, shocked

2 Tablespoons Chervil, picked

2 teaspoons Garlic, minced

1 cup DOLE® Chef-Ready Cuts Diced Apples, roasted


  1. In food processor, add all ingredients except oil; blend until finely chopped.
  2. Heat oil in large sauté pan; add vegetable mixture and cook over medium heat until reduced and thickened, about 25-30 minutes (note: mixture should brown around edges).
  3. Cool, cover and reserve.


  1. Preheat fryer oil to 350ºF.
  2. In a large bowl, combine salted cod, potatoes, sofrito, eggs, egg yolks, parsley, chervil and salt; mix until well combined.
  3. On freezer-safe dish, form 50- 1½" long croquettes with dough; freeze for 15 minutes.
  4. Dust frozen croquettes lightly with flour and set aside.
  5. Fry at 350ºF until golden-brown, about 3-5 minutes. Set aside.

Apple Chervil Aioli

  1. In blender, add mayonnaise, parsley, chervil, garlic, and ½ cup roasted apples; blend until smooth.
  2. Once mixture becomes smooth, fold-in second half of roasted apples. Cover and hold chilled until use.
  3. To Serve: On each serving plate, place five fried croquettes, and serve with ¼ cup Apple Chervil Aioli.

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