Courtesy chef-owner Suzanne Goin, Caldo Verde, Los Angeles @caldoverde_dtlap
Located in the Downtown Los Angeles Proper Hotel, Caldo Verde is a buzzy restaurant with a hyper-seasonal take on California-Mediterranean cuisine from Chef Suzanne Goin, and one of Downtown L.A.’s most exciting wine lists from co-owner Caroline Styne. The inventive bar menu has dishes like crab tostadas, beet-artichoke hummus with Aleppo labneh, and these Iberian-influenced fritters, which she serves with a saffron aioli (you can serve with the mayo-based dipping sauce of your choice).
Ingredients
Makes a few dozen croquettes—so plenty for leftovers (freeze some for another time).
2 pounds salt cod 1 1⁄2 lbs. Yukon Gold potatoes, peeled 8 cups whole milk 7 sprigs thyme 2 bay leaves 6 sprigs parsley 1 tablespoon black peppercorns 1 onion, quartered 1⁄3 cup peeled garlic cloves 1⁄3 cup heavy cream 4 whole cloves For Frying Vegetable oil, as needed 1⁄2 cup all-purpose flour 6 eggs, beaten 1 cup panko or other dry breadcrumbs Step 1 Place the salt cod in a large nonreactive container, cover
This Article was originally published on Wine Enthusiast
