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½ cup whole wheat pastry flour - this will work well with spelt flour too
About equal parts of water
1 tbs sofrito
½ tbs of Kosher Salt
½ tbs of Pepper
Canola oil to fry

I’ll be honest, I have never measured the amounts of the seasoning… but the batter should taste well-seasoned. You need it to taste like something, not just like wet flour.
In a large skillet, heat about 1 ½ inches of canola oil. Make sure the oil is very hot before frying the first batch. Try inserting the back end of a wooden spoon into the oil and the oil will be ready when you see bubbles around the wood.
Using a large spoon or ladle, pour some of the batter into the oil, like making silver-dollar pancakes. Wait until the batter has set a bit on the first “bacalaito” before you pour on another ladle. If they fuse to each other, they’ll be difficult to turn.

Fry on one side until the batter turns crisp and golden brown on one side. Flip and fry some more until evenly golden.
Transfer the fritters onto a plate with paper towels to drain the excess oil. No need to season them again.

Enjoy them as a snack with your favorite natural soda or natural juice drink. Give these to anyone at a party and you’ll see them flying off the plate. There are restaurants here that serve these as appetizers even.

This is definitely not food for everyday… this is a fried snack to eat sparingly. But believe me, I make a batch of these before going to any street festival so that the smell of the real kind will not lure me in… trying to keep those temptations at bay…

And to all those Puerto Ricans out there… there’s no need to do without these Puerto Rican delicacies when you go vegetarian…