Chef Randy Zweiban, formerly of Chicago’s Nacional 27 and now at Province, gave us this recipe, and it was a hit from the first time we cooked it up. Great served warm or cold, these crispy little salt-cod fritters are a favorite of CHOW.com’s Meredith Arthur.
What to buy: You’ll find bacalao at most fish markets or high-end grocery stores; it usually comes in a wooden 1-pound box. Look for boniato in the produce departments of some grocery stores and at most Latin markets. For the breadcrumbs, use panko (japanese breadcrumbs) or regular dry breadcrumbs.
Note: To roast garlic, wrap heads of garlic in aluminum foil and roast at 400°F until soft, about 45 minutes.